Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cups coconut milk
- 4 cloves garlic, minced
- 2 shallots, minced
- 2 red chilies, sliced
- 1 tablespoon coriander seeds, crushed
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 bunch coriander leaves, chopped
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Mortar and pestle
Step-by-Step Instructions:
1. In a mortar and pestle, crush the coriander seeds until fine.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
3. Add the minced garlic, shallots, and sliced red chilies. Sauté until fragrant.
4. Add the crushed coriander seeds, turmeric powder, salt, and sugar. Mix well.
5. Add the chicken pieces and coat them with the spice mixture.
6. Pour in the coconut milk and bring to a boil.
7. Reduce the heat to low and simmer for 30-40 minutes or until the chicken is cooked through.
8. Once the chicken is cooked, turn off the heat and sprinkle chopped coriander leaves on top.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Fat: 32g
Protein: 25g
Carbohydrates: 10g
Fiber: 2g
Sugar: 6g
Sodium: 620mg
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Red chilies can be substituted with green chilies or jalapeños.
- Coriander seeds can be substituted with ground coriander.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use boneless chicken thighs for a quicker cooking time.
- Add a squeeze of lime juice for a tangy flavor.
Tips and Tricks:
- Use fresh coconut milk for a richer flavor.
- Crush the coriander seeds just before using for maximum flavor.
- Serve with steamed rice or naan bread.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in a large bowl with steamed rice and garnish with additional coriander leaves.
Garnishes:
Additional coriander leaves, sliced red chilies, or lime wedges.
Pairings:
Serve with a side of cucumber salad or pickled vegetables.
Suggested Side Dishes:
Steamed rice, naan bread, or roti.
Troubleshooting Advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the chicken is not cooked through, continue to simmer until fully cooked.
Food Safety Advice:
- Make sure the chicken is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Ayam Cincane is a traditional Indonesian dish that originated in the island of Bali. It is a flavorful chicken dish that is typically served with steamed rice.
Flavor Profiles:
Ayam Cincane is a savory and slightly sweet dish with a hint of spice from the red chilies and coriander seeds.
Serving Suggestions:
Serve in a large bowl with steamed rice and garnish with additional coriander leaves.
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Region: Indonesian