Ingredients with Measurements:
- 1 kg chicken thighs, bone-in and skin-on
- 2 tbsp vegetable oil
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 10 curry leaves
- 2 tbsp tamarind paste
- 1 tsp salt
- 1 tsp sugar
- 1 cup water
Special Equipment Needed:
- Large wok or frying pan
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large wok or frying pan over medium-high heat.
2. Add the lemongrass, kaffir lime leaves, and curry leaves to the pan and stir-fry for 1-2 minutes until fragrant.
3. Add the chicken thighs to the pan and stir-fry for 5-7 minutes until browned on all sides.
4. Add the tamarind paste, salt, sugar, and water to the pan and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
6. Serve the Ayam Cincane with Curry Leaves hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 500mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or drumsticks.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add diced potatoes or carrots to the pan for a heartier dish.
- Use shrimp or tofu instead of chicken for a vegetarian version.
Tips and Tricks:
- Bruising the lemongrass stalks before adding them to the pan will release more flavor.
- If the sauce is too thin, add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) to thicken it.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Ayam Cincane with Curry Leaves in a microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Ayam Cincane with Curry Leaves in a large serving dish with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or sliced red chili peppers for a pop of color.
Pairings:
Pair with a crisp green salad or steamed vegetables.
Suggested Side Dishes:
Steamed rice, naan bread, or roasted vegetables.
Troubleshooting Advice:
If the sauce is too thick, add more water to thin it out.
Food Safety Advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Ayam Cincane is a traditional Indonesian dish that is typically made with chicken, lemongrass, and curry leaves.
Flavor Profiles:
Ayam Cincane with Curry Leaves is a savory and slightly tangy dish with hints of lemongrass and curry.
Serving Suggestions:
Serve the Ayam Cincane with Curry Leaves hot with steamed rice and a side of vegetables for a complete meal.
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Region: Indian