Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of coconut milk
- 2 cups of water
- 1 teaspoon of salt
- 2 stalks of lemongrass, bruised
- 3 kaffir lime leaves
- 1 cinnamon stick
- 2 cloves
- 1 star anise
- 1 pound of chicken breast, cut into bite-sized pieces
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- Salt and pepper to taste
- Chopped cilantro for garnish
Special Equipment Needed:
- Rice cooker or pot with lid
- Skillet or wok
Step-by-Step Instructions:
1. Rinse the jasmine rice until the water runs clear. In a rice cooker or pot, combine the rice, coconut milk, water, salt, lemongrass, kaffir lime leaves, cinnamon stick, and cloves. Cook the rice according to the manufacturer's instructions or bring to a boil, then reduce heat to low and simmer for 18-20 minutes until the rice is cooked and the liquid is absorbed.
2. In a skillet or wok, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté until fragrant and translucent.
3. Add the chicken pieces and cook until browned on all sides.
4. Add the curry powder, turmeric powder, cumin powder, and coriander powder. Stir to coat the chicken evenly.
5. Add the tamarind paste, brown sugar, salt, and pepper. Stir to combine.
6. Reduce the heat to low and let the chicken simmer for 10-15 minutes until the sauce thickens and the chicken is cooked through.
7. Serve the Nasi Uduk Kari Ayam with the cooked rice and garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Cook the rice according to the manufacturer's instructions or simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Sodium: 500mg
Substitutions for ingredients:
- You can use brown rice instead of jasmine rice.
- You can use chicken thighs instead of chicken breast.
- You can use palm sugar instead of brown sugar.
Variations:
- You can add vegetables such as carrots, potatoes, and bell peppers to the curry.
- You can use beef or tofu instead of chicken.
Tips and Tricks:
- Rinse the rice until the water runs clear to remove excess starch.
- Bruise the lemongrass stalks by hitting them with a rolling pin to release their flavor.
- Use a non-stick skillet or wok to prevent the chicken from sticking to the pan.
Storage Instructions:
Store the leftover Nasi Uduk Kari Ayam in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Nasi Uduk Kari Ayam in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Nasi Uduk Kari Ayam in a bowl with the rice on the bottom and the chicken curry on top. Garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
Serve the Nasi Uduk Kari Ayam with a side of cucumber salad or pickled vegetables.
Suggested Side Dishes:
Cucumber salad or pickled vegetables
Troubleshooting Advice:
- If the rice is too dry, add more water or coconut milk.
- If the chicken is not cooked through, let it simmer for a few more minutes.
Food Safety Advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food History:
Nasi Uduk Kari Ayam is a popular Indonesian dish that combines fragrant coconut rice with spicy chicken curry. It is often served for breakfast or lunch.
Flavor Profiles:
Nasi Uduk Kari Ayam has a rich and creamy coconut flavor with a spicy and savory chicken curry.
Serving Suggestions:
Serve the Nasi Uduk Kari Ayam with a side of cucumber salad or pickled vegetables for a refreshing contrast to the spicy curry.
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Region: Indonesian