Padang Style Curry Chicken (Ayam Pop)

Padang Style Curry Chicken (Ayam Pop)

Pale-simmered chicken, boiled tender in coconut water and spices, then quickly fried for a light golden finish.

Total 1 hr 5 min Makes 4 servings Calories 410/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal

Ayam Pop is a West Sumatran specialty known for its pale, lightly fried appearance rather than deep-fried crispness. The chicken is first poached in seasoned coconut water until tender, then briefly fried and served with a bright tomato-chili sambal. It pairs well with steamed rice and other Padang-style side dishes.

Ingredients

  • 1 1/2 pounds bone-in chicken thighs and drumsticks
  • 2 cups coconut water
  • 4 cloves garlic, smashed
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
  • 2 bay leaves (daun salam, or substitute regular bay leaves)
  • 2 stalks lemongrass, bruised and tied
  • 1 cup vegetable oil, for shallow frying
  • 1 cup sambal tomat (tomato chili sambal)
  • 2 tablespoons fried shallots, for garnish
  • 2 lime wedges, for serving

Method

  1. In a 6-quart saucepan, combine the chicken, coconut water, garlic, ground coriander, turmeric, salt, bay leaves, and lemongrass. Add enough water to just cover the chicken if needed.

  2. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook until the chicken is tender and cooked through.

  3. Remove the chicken from the poaching liquid and let it rest on a plate until cool enough to handle, about 10 minutes. Discard the lemongrass and bay leaves, and reserve the liquid if desired for serving.

  4. Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering.

  5. Fry the chicken pieces in batches, turning occasionally, until the surface is lightly golden but still pale compared to typical fried chicken, 3 to 4 minutes per batch.

  6. Transfer the fried chicken to a serving platter and spoon the sambal tomat over or alongside the pieces.

  7. Garnish with fried shallots and serve with lime wedges and steamed rice.

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    Padang Style Curry Chicken (Ayam Pop)

    Ayam Pop is a West Sumatran specialty known for its pale, lightly fried appearance rather than deep-fried crispness. The chicken is first poached in seasoned coconut water until tender, then briefly fried and served with a bright tomato-chili sambal. It pairs well with steamed rice and other Padang-style side dishes.

    1 hr 5 min 4 servings 410 cal

    Ingredients

    • 1 1/2 pounds bone-in chicken thighs and drumsticks
    • 2 cups coconut water
    • 4 cloves garlic, smashed
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon salt
    • 2 bay leaves (daun salam, or substitute regular bay leaves)
    • 2 stalks lemongrass, bruised and tied
    • 1 cup vegetable oil, for shallow frying
    • 1 cup sambal tomat (tomato chili sambal)
    • 2 tablespoons fried shallots, for garnish
    • 2 lime wedges, for serving

    Method

    1. 1

      In a 6-quart saucepan, combine the chicken, coconut water, garlic, ground coriander, turmeric, salt, bay leaves, and lemongrass. Add enough water to just cover the chicken if needed.

    2. 2

      Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook until the chicken is tender and cooked through.

    3. 3

      Remove the chicken from the poaching liquid and let it rest on a plate until cool enough to handle, about 10 minutes. Discard the lemongrass and bay leaves, and reserve the liquid if desired for serving.

    4. 4

      Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering.

    5. 5

      Fry the chicken pieces in batches, turning occasionally, until the surface is lightly golden but still pale compared to typical fried chicken, 3 to 4 minutes per batch.

    6. 6

      Transfer the fried chicken to a serving platter and spoon the sambal tomat over or alongside the pieces.

    7. 7

      Garnish with fried shallots and serve with lime wedges and steamed rice.