Ingredients with Measurements:
- 1 lb. boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 1 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. salt
- 1 can (14 oz.) coconut milk
- 1 cup water
- 2 cups cooked rice
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and sauté for another 2 minutes.
4. Add the chicken pieces and cook until browned on all sides, about 5 minutes.
5. Add the bruised lemongrass stalks, kaffir lime leaves, turmeric powder, coriander powder, cumin powder, and salt. Stir to combine.
6. Pour in the coconut milk and water, and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30 minutes, stirring occasionally.
8. Remove the lemongrass stalks and kaffir lime leaves.
9. Serve the Kalio over cooked rice.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 22g
Protein: 25g
Sodium: 600mg
Sugar: 2g
Substitutions for ingredients:
- Chicken can be substituted with beef, lamb, or tofu.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Kaffir lime leaves can be substituted with lime zest.
- Lemongrass stalks can be substituted with 1 tbsp. lemongrass paste.
Variations:
- Add vegetables such as carrots, bell peppers, or potatoes.
- Use different spices such as cinnamon, cardamom, or fennel seeds.
- Add a tablespoon of brown sugar for a sweeter taste.
Tips and tricks:
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Use boneless chicken thighs for a more tender and flavorful dish.
- Serve with a side of steamed vegetables such as broccoli or green beans.
Storage instructions:
Store leftover Kalio in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Kalio in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Kalio in a bowl over a bed of rice, garnished with chopped cilantro and sliced red chili peppers.
Garnishes:
Chopped cilantro and sliced red chili peppers.
Pairings:
Serve with a side of steamed vegetables such as broccoli or green beans.
Suggested side dishes:
Steamed vegetables such as broccoli or green beans.
Troubleshooting advice:
- If the Kalio is too thick, add more water or coconut milk to thin it out.
- If the Kalio is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the chicken thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Kalio is a traditional Indonesian dish that originated in the Minangkabau region of Sumatra. It is known for its rich and spicy flavor.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the Kalio over a bed of rice with a side of steamed vegetables.
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