Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tablespoons turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 2 shallots, minced
- 2 red chilies, sliced
- 1 cup coconut milk
- 2 tablespoons vegetable oil
Special equipment needed:
- Large mixing bowl
- Frying pan or wok
- Tongs or slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the turmeric powder, coriander powder, cumin powder, salt, sugar, garlic, shallots, and red chilies.
2. Add the chicken pieces to the bowl and mix well, making sure each piece is coated with the spice mixture.
3. Pour in the coconut milk and mix again until the chicken is fully coated.
4. Heat the vegetable oil in a frying pan or wok over medium-high heat.
5. Once the oil is hot, carefully add the chicken pieces to the pan, making sure not to overcrowd the pan.
6. Fry the chicken for about 10-12 minutes on each side or until golden brown and fully cooked.
7. Use tongs or a slotted spoon to remove the chicken from the pan and place it on a plate lined with paper towels to absorb any excess oil.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 20g
- Protein: 30g
- Carbohydrates: 10g
- Fiber: 2g
Substitutions for ingredients:
- Chicken can be substituted with tofu or tempeh for a vegetarian option.
- Red chilies can be substituted with green chilies or jalapeños for a milder flavor.
Variations:
- Add lemongrass or ginger to the spice mixture for a more fragrant flavor.
- Use boneless chicken thighs instead of a whole chicken for a quicker cooking time.
- Add vegetables such as bell peppers or carrots to the pan for a more colorful dish.
Tips and tricks:
- Make sure the chicken is fully coated with the spice mixture to ensure maximum flavor.
- Use a splatter screen to prevent oil from splattering while frying.
- If the chicken is not fully cooked, finish it off in the oven at 350°F for 10-15 minutes.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve the chicken on a bed of steamed rice with a side of vegetables.
Garnishes:
- Garnish with fresh cilantro or sliced green onions for added flavor.
Pairings:
- Serve with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the chicken is not fully cooked, finish it off in the oven at 350°F for 10-15 minutes.
- If the chicken is too dry, marinate it for a longer period of time or add more coconut milk to the mixture.
Food safety advice:
- Make sure the chicken is fully cooked before serving to prevent foodborne illness.
- Wash hands and utensils thoroughly after handling raw chicken.
Food history:
- Ayam Goreng Kunyit is a traditional Indonesian dish that is commonly served during special occasions and celebrations.
Flavor profiles:
- Spicy, savory, and fragrant.
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Indonesian