Merapi Volcanic Smoked Chicken with Coconut Lemongrass

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Tender chicken thighs slow-cooked in a fragrant coconut milk and lemongrass broth, evoking Sleman's volcanic landscapes with smoky depth and tropical sweetness. This Indonesian-inspired one-pot recipe, ready in about 65 minutes, pairs Chicken thighs, Lemongrass, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs (680g) Chicken thighs
• 3 stalks, finely chopped Lemongrass
• 1 can (13.5 oz / 400ml) Coconut milk
• 3 tbsp Kecap manis
• 1 tbsp Tamarind paste
• 1 inch, thinly sliced Galangal
• 3 medium, minced Shallots
• 4 cloves, minced Garlic
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1 tsp Sugar

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Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1/2 teaspoon salt and 1 teaspoon sugar. Heat 2 tablespoons olive oil in a heavy pot over medium-high heat until shimmering, then sear chicken skin-side down for 5-6 minutes until golden brown and crispy — avoid moving them to develop a deep crust.
2. Step 2: Add minced shallots and garlic to the pot, stirring constantly for 1 minute until fragrant and shallots soften without browning. Stir in chopped lemongrass, sliced galangal, and tamarind paste, then cook for 1 minute until aromatics are fully incorporated.
3. Step 3: Pour in coconut milk and kecap manis, scraping the pot bottom to release browned bits. Bring to a gentle simmer, reduce heat to low, cover, and cook for 30-35 minutes until chicken is tender and sauce has thickened slightly — check by piercing the thickest part; juices should run clear.
4. Step 4: Remove chicken, skim excess oil from sauce if needed, then return chicken to pot. Simmer uncovered for 5 minutes to meld flavors. Serve with lime leaves for garnish.