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.

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Ajam paniki
Veronique van Ohmydish

Made by Véronique

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

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 09-12-2021

30 minutes 2 people Main course
Ajam paniki


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  • 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 ingredients
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Kitchen equipment

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  • Cutting board
  • Chefs knife
  • Mushroom brush or paper kitchen towels
  • Medium-sized skillet
  • Grater

Ajam Paniki

30 minutes 2 people Main course

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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.  

Ajam paniki
Ajam paniki

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!

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