Ingredients with Measurements:
- 4 boneless chicken breasts, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes
- 1 can coconut milk (13.5 oz)
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Wooden spoon
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger and cook until the onion is translucent, about 3-4 minutes.
3. Add the chicken strips and cook until browned on all sides, about 5-7 minutes.
4. Add the coriander, cumin, turmeric, salt, black pepper, and chili flakes and stir to combine.
5. Pour in the coconut milk and bring to a simmer.
6. Reduce the heat to low and let the chicken simmer in the sauce for 10-15 minutes, or until the chicken is cooked through.
7. Stir in the lime juice and brown sugar.
8. Garnish with cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the chicken and vegetables, low heat for simmering the chicken in the sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Fat: 24g
Carbohydrates: 10g
Protein: 28g
Sodium: 650mg
Sugar: 5g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans to the dish for added nutrition and flavor.
- Use different types of meat such as beef or pork.
- Add more chili flakes for a spicier dish.
Tips and tricks:
- Make sure to slice the chicken into thin strips to ensure even cooking.
- Use fresh lime juice for the best flavor.
- Adjust the amount of chili flakes to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Ayam Cincane with Lime over a bed of rice or noodles for a complete meal.
Garnishes:
Garnish with chopped cilantro for added flavor and color.
Pairings:
This dish pairs well with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not cooked through, let it simmer in the sauce for a few more minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ayam Cincane is a traditional Indonesian dish that is typically made with chicken, coconut milk, and spices. It is a popular dish in many parts of Indonesia and is often served with rice or noodles.
Flavor profiles:
This dish is savory, slightly sweet, and has a hint of spice from the chili flakes.
Serving suggestions:
Serve the Ayam Cincane with Lime with a side of rice or noodles and a fresh salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian