Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, cut into small cubes
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 package jalangkote pastry sheets
Special equipment needed:
- Deep fryer or large pot for frying
- Pastry brush
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic and cook until softened, about 3-4 minutes.
2. Add the chicken cubes to the skillet and cook until browned on all sides, about 5-7 minutes.
3. In a small bowl, mix together the curry powder, turmeric, cumin, coriander, chili powder, salt, and black pepper. Add the spice mixture to the skillet and stir to coat the chicken and onions.
4. Pour in the coconut milk and water and bring the mixture to a simmer. Cook for 10-12 minutes, stirring occasionally.
5. In a separate small bowl, whisk together the cornstarch and 1 tablespoon of water. Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 1-2 minutes.
6. Remove the skillet from the heat and let the chicken curry cool to room temperature.
7. Preheat the deep fryer or pot of oil to 375°F.
8. Cut the jalangkote pastry sheets into 4-inch squares.
9. Spoon 1-2 tablespoons of the chicken curry mixture onto each pastry square.
10. Fold the pastry over the filling to create a triangle shape. Use a pastry brush to brush the edges of the pastry with water and press the edges together to seal.
11. Fry the jalangkote kari ayam in the hot oil until golden brown, about 3-4 minutes.
12. Remove the jalangkote kari ayam from the oil and place on a paper towel-lined plate to drain excess oil.
13. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Frying temperature: 375°F
Serving size:
Makes 12-15 jalangkote kari ayam
Nutritional information:
Calories per serving: 230
Fat: 11g
Carbohydrates: 21g
Protein: 12g
Sodium: 260mg
Sugar: 1g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Jalangkote pastry sheets can be substituted with puff pastry or wonton wrappers.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers to the chicken curry mixture.
- Use different spices or curry pastes to change the flavor profile.
- Make a sweet version by filling the pastry with fruit and cream cheese.
Tips and tricks:
- Make sure the edges of the pastry are sealed tightly to prevent the filling from leaking out during frying.
- Use a slotted spoon or spider to remove the jalangkote kari ayam from the oil to prevent excess oil from being absorbed.
- Serve with a spicy dipping sauce for extra flavor.
Storage instructions:
Store leftover jalangkote kari ayam in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat jalangkote kari ayam in the oven at 350°F for 10-12 minutes or until heated through.
Presentation ideas:
Arrange the jalangkote kari ayam on a platter and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Serve with a side of steamed rice and a fresh salad.
Suggested side dishes:
Steamed rice and a fresh salad
Troubleshooting advice:
- If the pastry is not crispy, increase the frying temperature or fry for a longer period of time.
- If the filling is too dry, add more coconut milk or water to the chicken curry mixture.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Use a thermometer to check the temperature of the oil to prevent burns or fires.
Food history:
Jalangkote is a popular snack in Indonesia and Malaysia. It is a deep-fried pastry filled with various ingredients such as chicken, vegetables, or sweet fillings.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Indonesian