Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 tbsp oil
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 salam leaves
- 2 turmeric leaves
- 2 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tsp salt
- 500 ml water
- 2 tomatoes, cut into wedges
- 2 red chilies, sliced
- 2 green chilies, sliced
- 1 cup chopped pineapple
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. Heat oil in a pot over medium heat.
2. Add lemongrass, kaffir lime leaves, salam leaves, and turmeric leaves. Stir until fragrant.
3. Add chicken and stir until it changes color.
4. Add tamarind paste, palm sugar, and salt. Stir until well combined.
5. Pour water into the pot and bring to a boil.
6. Reduce heat to low and let it simmer for 30 minutes.
7. Add tomatoes, red chilies, green chilies, and pineapple. Stir until well combined.
8. Let it simmer for another 10 minutes.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 18g
- Cholesterol: 120mg
- Sodium: 500mg
- Total carbohydrates: 15g
- Dietary fiber: 2g
- Sugars: 10g
- Protein: 30g
Substitutions for ingredients:
- Lemongrass: Use lemon zest or lemon juice instead.
- Kaffir lime leaves: Use lime zest or lime juice instead.
- Salam leaves: Use bay leaves instead.
- Turmeric leaves: Use curry leaves instead.
- Tamarind paste: Use lime juice or vinegar instead.
- Palm sugar: Use brown sugar or honey instead.
- Pineapple: Use mango or papaya instead.
Variations:
- Use beef or fish instead of chicken.
- Add potatoes, carrots, or eggplants for more vegetables.
- Use coconut milk for a creamier texture.
- Add more chilies for a spicier taste.
Tips and tricks:
- Bruise the lemongrass stalks before adding them to the pot to release more flavor.
- Use a mortar and pestle to grind the tamarind paste and palm sugar together for a smoother texture.
- Adjust the amount of salt and sugar according to your taste preference.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice on the side.
- Garnish with chopped cilantro or scallions.
Garnishes:
- Chopped cilantro or scallions.
Pairings:
- Steamed rice
- Roti or naan bread
- Pickled vegetables
Suggested side dishes:
- Stir-fried vegetables
- Fried tofu
- Indonesian-style fried rice
Troubleshooting advice:
- If the curry is too sour, add more sugar to balance the taste.
- If the curry is too salty, add more water to dilute the taste.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Garang Asem Chicken Curry is a traditional Indonesian dish that originated from Central Java. It is known for its sour and spicy taste, which comes from the combination of tamarind paste and chilies.
Flavor profiles:
- Sour, spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and garnish with chopped cilantro or scallions.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian