Ajam paniki

Name: Ajam paniki
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: indonesian
Ingredients: 400 gram chicken breast; 250 gram mushrooms; 1 bell pepper (we used a red bell pepper); 3 shallots; 3 cloves of garlic; 1 teaspoon cumin; 2 kaffir leaves (lime leaf, buy them at the Asian food market) or use lime or lemon juice; 3 kemiri nuts (also from the Asian food market); 3 lombok chilis (use as much as you want); 1 lemon grass; About 2 cm fresh ginger root; 200 ml coconut milk; Cooked rice for serving with the ajam paniki

Ajam paniki is an easy (gluten free) Indonesian dish best served with cooked rice. Recipe for 2 people, ready in half an hour.

30 minutes

2 persons

Main course

Recipe ajam paniki

Made by Véronique

Published at 2016-12-02, this recipe is for 2 persons and takes 30 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-04-23

Let's get started

Preparation time

10 minutes

Time cooking

20 minutes

Total time

30 minutes

Preparation – 10 minutes

Peel the shallots and cloves of garlic, then finely slice them. Peel and grate about 2 cm fresh ginger root. Bruise the lemon grass using the bottom-side of a pan or large knife.

Clean the mushrooms either using a mushroom brush or simply some paper kitchen towels. Finely slice the mushrooms. Remove seeds from the (red) bell pepper, then dice.

Slice the lombok chilis into small rings and finely chop up the kemirie nuts. Clean the chicken breasts and slice into smaller chunks.

Finishing up the ajam paniki – 20 minutes

Heat up oil in a medium-sized skillet. Sauté the sliced shallot, garlic, lombok peppers, ginger and kemiri nuts for a few minutes. Add chicken, bake until the pieces of chicken have become white.

Add in cumin, (red) bell pepper and sliced mushrooms. Bake for another 5 minutes. Add in kaffir leaves, lemon grass and coconut milk. Turn down the heat to low, let the ajam paniki simmer for about 10 minutes.

Check if the chicken is cooked well, remove kaffir leaves and lemon grass. Season with a pinch of salt. Serve with cooked rice. Enjoy your meal!