Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 red chilies, chopped
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 1 cup coconut milk
- 1 cup water
- 1 tbsp tamarind paste
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 1 tomato, chopped
- 1 tbsp lime juice
- 1 tbsp chopped coriander leaves
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, and chilies, and sauté for 2-3 minutes until fragrant.
3. Add the turmeric, coriander, cumin, salt, and sugar, and stir well.
4. Add the chicken pieces and cook for 5-7 minutes until browned on all sides.
5. Add the coconut milk, water, tamarind paste, bay leaves, lemongrass stalks, and kaffir lime leaves, and stir well.
6. Bring the curry to a boil, then reduce the heat to low and simmer for 30-40 minutes until the chicken is cooked through and tender.
7. Add the chopped tomato, lime juice, and coriander leaves, and stir well.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 22g
- Carbohydrates: 10g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Tamarind paste can be substituted with lime juice or vinegar.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add potatoes, carrots, or other vegetables to the curry.
- Use different types of chilies for a spicier or milder curry.
- Add shrimp or fish for a seafood curry.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of spices and chilies to your taste.
- Remove the lemongrass stalks and kaffir lime leaves before serving.
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 low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the curry in a large bowl or individual bowls.
- Garnish with chopped coriander leaves and sliced red chilies.
Garnishes:
- Chopped coriander leaves
- Sliced red chilies
Pairings:
- Steamed rice
- Naan bread
- Roti
Suggested side dishes:
- Cucumber salad
- Tomato and onion salad
- Steamed vegetables
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Food history:
- Ayam Taliwang is a traditional Indonesian dish from Lombok Island, made with grilled chicken and a spicy sauce.
Flavor profiles:
- Spicy, savory, tangy, and aromatic.
Serving suggestions:
- Serve the curry as a main dish for lunch or dinner.
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Region: Indonesian