Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tablespoons of ginger paste
- 1 tablespoon of garlic paste
- 1 tablespoon of turmeric powder
- 1 tablespoon of coriander powder
- 1 tablespoon of cumin powder
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 2 tablespoons of vegetable oil
- 1 cup of water
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine ginger paste, garlic paste, turmeric powder, coriander powder, cumin powder, salt, and sugar. Mix well.
2. Add the chicken pieces to the bowl and coat them evenly with the spice mixture.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the chicken pieces to the skillet and cook for 5-7 minutes on each side until golden brown.
5. Add 1 cup of water to the skillet and bring it to a boil.
6. Reduce the heat to low and let the chicken simmer for 15-20 minutes until cooked through.
7. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for cooking the chicken, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 5g
Cholesterol: 105mg
Sodium: 1200mg
Total carbohydrates: 7g
Dietary fiber: 1g
Sugar: 3g
Protein: 40g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Ginger paste can be substituted with fresh ginger.
- Garlic paste can be substituted with fresh garlic.
- Turmeric powder, coriander powder, and cumin powder can be substituted with curry powder.
Variations:
- Add chopped onions and bell peppers to the skillet for a more flavorful dish.
- Use coconut milk instead of water for a creamier sauce.
- Add chopped tomatoes for a tangy flavor.
Tips and tricks:
- Make sure to coat the chicken pieces evenly with the spice mixture for maximum flavor.
- Use a meat thermometer to check if the chicken is cooked through.
- Let the chicken simmer in the sauce for a longer time for a more tender and flavorful dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken on a bed of steamed rice and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced green onions, and lime wedges.
Pairings:
Steamed rice, naan bread, or roasted vegetables.
Suggested side dishes:
Cucumber salad, tomato salad, or mixed greens salad.
Troubleshooting advice:
- If the chicken is not cooked through, let it simmer in the sauce for a longer time.
- If the sauce is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
- Wash your hands and utensils thoroughly before and after handling raw chicken.
Food history:
Ayam Tangkap is a traditional Indonesian dish that originated from the city of Padang in West Sumatra. The dish is known for its bold and spicy flavors and is often served with steamed rice.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve the Ayam Tangkap with Ginger hot with steamed rice and a side salad for a complete meal.
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Region: Indonesian