Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 2 cups of water
- 1 cup of coconut milk
- 2 tablespoons of tamarind juice
- 2 tablespoons of palm sugar
- 2 teaspoons of salt
- 3 bay leaves
- 5 kaffir lime leaves
- 5 shallots, sliced
- 4 cloves of garlic, minced
- 3 red chilies, sliced
- 2 teaspoons of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- Oil for frying
Special equipment needed:
- Large wok or frying pan
- Mortar and pestle or blender
Step-by-step instructions:
1. In a mortar and pestle or blender, grind shallots, garlic, red chilies, coriander powder, turmeric powder, and cumin powder into a smooth paste.
2. In a large bowl, mix the chicken pieces with the spice paste until well coated. Marinate for at least 30 minutes.
3. Heat oil in a wok or frying pan over medium-high heat. Fry the chicken pieces until golden brown and cooked through. Drain on paper towels.
4. In a separate pot, bring water, coconut milk, tamarind juice, palm sugar, salt, bay leaves, and kaffir lime leaves to a boil.
5. Add the fried chicken pieces to the pot and simmer for 10 minutes, stirring occasionally.
6. Serve hot with steamed rice.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for frying chicken
Boiling for the coconut milk mixture
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Protein: 35g
Carbohydrates: 10g
Fiber: 2g
Sugar: 6g
Sodium: 800mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or tempeh for a vegetarian option.
- Tamarind juice can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar or honey.
- Red chilies can be substituted with chili flakes or cayenne pepper.
Variations:
- Add lemongrass and galangal to the spice paste for a more fragrant flavor.
- Use boneless chicken thighs for a quicker cooking time.
- Add vegetables such as green beans or carrots to the coconut milk mixture for a more balanced meal.
Tips and tricks:
- Make sure the chicken is well coated with the spice paste for maximum flavor.
- Use a splatter screen when frying the chicken to avoid oil splatters.
- Simmer the chicken in the coconut milk mixture for a longer time for a more tender texture.
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 a stovetop until heated through.
Presentation ideas:
Serve the Ayam Goreng Kalasan with Coconut Milk in a large bowl or platter with steamed rice on the side.
Garnishes:
Garnish with sliced red chilies, chopped cilantro, or fried shallots.
Pairings:
Serve with a side of stir-fried vegetables or a fresh salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, fresh salad.
Troubleshooting advice:
- If the chicken is not cooked through, simmer for a longer time in the coconut milk mixture.
- If the chicken is too dry, reduce the cooking time or add more coconut milk.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to avoid foodborne illness.
Food history:
Ayam Goreng Kalasan is a popular Indonesian dish that originated from the Kalasan district in Yogyakarta. It is known for its crispy texture and fragrant spices.
Flavor profiles:
Savory, sweet, spicy, tangy.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables or fresh salad.
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Region: Indonesian