Ingredients with Measurements:
- 1 lb chicken thighs, boneless and skinless
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 tsp cinnamon powder
- 1 tsp cardamom powder
- 1 tsp nutmeg powder
- 1 tsp cloves powder
- 2 cups coconut milk
- 2 cups water
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
Special equipment needed:
- Large pot or Dutch oven
- Mortar and pestle (optional)
Step-by-step instructions:
1. Cut the chicken into bite-sized pieces and set aside.
2. In a mortar and pestle, grind together the salt, turmeric powder, coriander powder, cumin powder, fennel powder, cinnamon powder, cardamom powder, nutmeg powder, and cloves powder until well combined.
3. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
4. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
5. Add the spice mixture to the pot and stir to coat the chicken evenly.
6. Pour in the coconut milk and water, then add the bay leaves, lemongrass stalks, and kaffir lime leaves.
7. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30-40 minutes, or until the chicken is cooked through and tender.
8. Stir in the tamarind paste and palm sugar, then let simmer for an additional 5-10 minutes to allow the flavors to meld together.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Medium-high heat for browning the chicken, then low heat for simmering the kalio.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 10g
Protein: 22g
Sodium: 600mg
Sugar: 5g
Substitutions for ingredients:
- Chicken can be substituted with beef, lamb, or tofu.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add vegetables such as potatoes, carrots, or green beans to the kalio for a heartier meal.
- Use different types of meat or protein for a different flavor profile.
- Adjust the spice level by adding more or less of the spices.
Tips and tricks:
- Bruising the lemongrass stalks before adding them to the pot helps release their flavor.
- For a smoother consistency, blend the kalio with an immersion blender before serving.
- Leftover kalio can be used as a filling for savory pies or turnovers.
Storage instructions:
Leftover kalio can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kalio in a pot over low heat until heated through.
Presentation ideas:
Serve the kalio in a bowl with a side of steamed rice and garnish with fresh cilantro or chopped peanuts.
Garnishes:
Fresh cilantro, chopped peanuts, or sliced green onions.
Pairings:
Steamed rice, naan bread, or roti.
Suggested side dishes:
Cucumber salad, pickled vegetables, or stir-fried greens.
Troubleshooting advice:
- If the kalio is too spicy, add more coconut milk to balance out the heat.
- If the kalio is too thick, add more water to thin it out.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F.
- Store leftover kalio in the refrigerator and consume within 3 days.
Food history:
Kalio is a traditional Indonesian curry dish that originated in West Sumatra. It is known for its rich and complex flavor profile, which is achieved through the use of a variety of spices and herbs.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the kalio hot with a side of steamed rice and garnish with fresh cilantro or chopped peanuts.
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