Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tbsp vegetable oil
- 4 shallots, thinly sliced
- 3 garlic cloves, minced
- 2 red chilies, sliced
- 2 green chilies, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind paste
- 1 cup water
- 2 stalks lemongrass, bruised
- 2 kaffir lime leaves
- 1 tomato, chopped
- 1 tbsp chopped cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat. Add the shallots, garlic, and chilies and sauté until fragrant, about 2 minutes.
2. Add the chicken pieces and cook until browned on all sides, about 5 minutes.
3. Add the turmeric, coriander, cumin, salt, and sugar and stir to coat the chicken.
4. Add the tamarind paste and water and stir to combine.
5. Add the lemongrass, kaffir lime leaves, and tomato and bring to a boil.
6. Reduce the heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
7. Remove the lemongrass and kaffir lime leaves and discard.
8. Garnish with chopped cilantro and serve hot.
- 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: 320
- Fat: 18g
- Carbohydrates: 8g
- Protein: 32g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu for a vegetarian option.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add potatoes or carrots for a heartier dish.
- Use different types of chilies for a spicier or milder flavor.
Tips and tricks:
- Use a sharp knife to cut the chicken into pieces.
- Bruise the lemongrass by lightly pounding it with a rolling pin to release its flavor.
- Adjust the amount of chilies to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
Garnishes:
- Chopped cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried bok choy
- Green beans with garlic
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken it.
- If the sauce is too thick, add a little more water to thin it out.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
- Ayam Cincane is a traditional Indonesian dish that originated from the island of Bali.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian