Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 4 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 3 red chili peppers, finely chopped
- 3 green chili peppers, finely chopped
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 1 cup water
- 2 tbsp oil
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a mortar and pestle, grind the shallots, garlic, red chili peppers, and green chili peppers into a paste. Alternatively, you can use a food processor to blend the ingredients into a paste.
2. Heat the oil in a large pot over medium heat. Add the paste and sauté until fragrant, about 2-3 minutes.
3. Add the chicken pieces and stir until they are coated with the paste.
4. Add the turmeric powder, coriander powder, cumin powder, salt, and sugar. Stir to combine.
5. Add the water, lemongrass stalks, and kaffir lime leaves. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
6. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 300
- Fat: 15g
- Protein: 25g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 5g
- Sodium: 500mg
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Shallots can be substituted with onions.
- Kaffir lime leaves can be substituted with lime zest.
- Red and green chili peppers can be adjusted according to your preferred level of spiciness.
Variations:
- Add vegetables such as carrots, potatoes, and bell peppers for a more colorful and nutritious dish.
- Use coconut milk instead of water for a creamier curry.
- Add tamarind paste or lime juice for a tangy flavor.
Tips and tricks:
- Use a mortar and pestle to grind the ingredients into a paste for a more authentic and flavorful dish.
- Marinate the chicken in the spice paste for a few hours or overnight for a more intense flavor.
- Adjust the amount of chili peppers according to your preferred level of spiciness.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with steamed rice and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro
- Sliced red chili peppers
- Lime wedges
Pairings:
- Steamed rice
- Naan bread
- Papadum
Suggested side dishes:
- Cucumber salad
- Pickled vegetables
- Fried tofu
Troubleshooting advice:
- If the curry is too spicy, add more sugar or coconut milk to balance the heat.
- If the curry is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Ayam Rica-Rica is a traditional Indonesian dish from the North Sulawesi region. It is known for its spicy and tangy flavor.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve hot with steamed rice and garnish with chopped cilantro.
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Region: Indonesian