Semoor Ayam (Indonesian Chicken Stew)

Can you serve me “semoor” of that delicious chicken, please? 😉

I’m sure you have those days where you just want a nice and filling comfort meal. Well, this tasty dish of Semoor Ayam (an aromatic Indonesian chicken stew) will make it’s way onto your favorite weeknight dishes to cook! And the chicken fell off the bone tender! Better yet, it’s simple to make.



  • 8 – 10 drumsticks (chicken legs)
  • 3 tablespoons butter
  • 3 tablespoons shredded onions
  • 3 cloves of garlic, grated
  • 1 chili pepper – pitted and thinly sliced
  • 2 tablespoons fresh galangal (or ginger), very finely chopped
  • 1 tablespoon tamarind concentrate (liquid)
  • 1 teaspoon dried ginger
  • 4 tablespoons of Ketjap Manis (sweet soy sauce)
  • 2 ½ cups of water
  • Juice of half a lemon
  • Dash or two of salt (according to preference)


Step 1: Skin the drumsticks and marinade in the tamarind concentrate for one hour.

Step 2: Dry the drumsticks with a paper towel and fry in butter until golden brown.

Step 3: Add the onions, garlic, chili pepper, galangal and dried ginger. Stir with the chicken and fry mixture on medium heat for about 10 minutes.

Step 4: Add water, sweet soy sauce and lemon juice. Then put a lid on the pan and let simmer for 15 minutes on lower heat (this will make the chicken very tender and juicy).

Step 5: Serve the chicken and sauce over steaming rice.