Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and grated ginger to the skillet and cook for another minute.
3. Add curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper to the skillet. Stir well to combine and cook for 1-2 minutes until fragrant.
4. Add chicken breasts to the skillet and cook for 2-3 minutes on each side until browned.
5. Pour coconut milk and chicken broth into the skillet. Add fish sauce and brown sugar. Stir well to combine.
6. Reduce heat to low and cover the skillet with a lid. Let the chicken simmer in the coconut milk mixture for 20-25 minutes until cooked through.
7. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
8. Meanwhile, increase the heat to medium-high and let the coconut milk mixture simmer for another 5-10 minutes until thickened.
9. Season the sauce with salt and pepper to taste.
10. Serve the sliced chicken with the thickened coconut milk sauce on top. Garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for sautéing and browning chicken
Low heat for simmering chicken in coconut milk mixture
Medium-high heat for thickening coconut milk sauce
Serving size:
4 servings
Nutritional information:
Calories: 386
Fat: 23g
Carbohydrates: 9g
Protein: 35g
Sodium: 540mg
Sugar: 5g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs or tofu for a vegetarian option.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced potatoes or sweet potatoes to the skillet for a heartier meal.
- Use different types of curry powder or spices to change the flavor profile.
- Add vegetables such as bell peppers, carrots, or green beans to the skillet for more texture and nutrition.
Tips and tricks:
- Use a meat thermometer to ensure that the chicken is cooked through.
- Let the chicken rest before slicing to prevent it from drying out.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store leftover Menteng Coconut Chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and sauce in a skillet over low heat until warmed through.
Presentation ideas:
Serve the Menteng Coconut Chicken on a bed of rice or noodles. Garnish with fresh cilantro and sliced red chili peppers for a pop of color.
Garnishes:
Fresh cilantro, sliced red chili peppers
Pairings:
Serve the Menteng Coconut Chicken with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed broccoli, roasted sweet potatoes, cucumber salad
Troubleshooting advice:
- If the coconut milk sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the chicken is not cooked through, let it simmer for a few more minutes until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Use a meat thermometer to ensure that the chicken is cooked through.
- Store leftover chicken in the refrigerator for up to 3 days.
Food history:
Menteng Coconut Chicken is a popular Indonesian dish that combines the flavors of coconut milk and spices with tender chicken.
Flavor profiles:
Creamy, savory, spicy
Serving suggestions:
Serve the Menteng Coconut Chicken with a side of rice or noodles for a filling and satisfying meal.
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Region: Indonesian