Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 2 tbsp turmeric powder
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp fennel powder
- 1 tbsp salt
- 2 tbsp vegetable oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 red chilies, sliced
- 2 cups coconut milk
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
- 1 cup water
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, grind together the turmeric powder, coriander powder, cumin powder, fennel powder, and salt until well combined.
2. Rub the spice mixture all over the chicken pieces and let it marinate for at least 30 minutes.
3. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
4. Add the onion, garlic, and red chilies and sauté until the onion is translucent.
5. Add the chicken pieces and cook until browned on all sides.
6. Pour in the coconut milk, tamarind paste, brown sugar, lemongrass stalk, kaffir lime leaves, and water.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes, or until the chicken is cooked through and tender.
8. Serve hot with steamed rice.
Time:
Preparation time: 40 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Protein: 30g
Carbohydrates: 15g
Fiber: 3g
Sugar: 7g
Sodium: 1100mg
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Red chilies can be substituted with green chilies or jalapeños.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers.
- Use boneless chicken breasts instead of whole chicken pieces.
- Add more or less spice depending on your preference.
Tips and tricks:
- Use a non-stick pot or Dutch oven to prevent the chicken from sticking to the bottom.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- For a spicier dish, add more red chilies or a teaspoon of chili powder.
Storage instructions:
Store leftovers 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 in a large bowl with steamed rice and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, sliced red chilies, lime wedges
Pairings:
Steamed rice, naan bread, cucumber salad
Suggested side dishes:
Cucumber salad, roasted vegetables, garlic bread
Troubleshooting advice:
- If the chicken is not cooked through, let it simmer for a few more minutes until tender.
- If the sauce is too thick, add more water or coconut milk to thin it out.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Ayam Cincane is a traditional Indonesian dish that originated in Bali. It is typically made with chicken, coconut milk, and a variety of spices.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve hot with steamed rice and a side of cucumber salad.
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Region: Indonesian