Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 red chilies, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 cup coconut milk
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp water
- Fresh cilantro, chopped (for garnish)
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
- Small bowl
Step-by-Step Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, ginger, and red chilies. Cook for 2-3 minutes until the onion is translucent.
3. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
4. Add the turmeric powder, coriander powder, cumin powder, and salt. Stir to combine.
5. Pour in the coconut milk, tamarind paste, brown sugar, lime juice, fish sauce, and soy sauce. Stir to combine.
6. Bring the mixture to a simmer and cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
7. In a small bowl, mix the cornstarch and water together until smooth. Add the mixture to the skillet and stir to combine. Cook for an additional 2-3 minutes until the sauce has thickened even more.
8. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 345
Fat: 21g
Carbohydrates: 11g
Protein: 29g
Sodium: 1043mg
Sugar: 6g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Red chilies can be substituted with jalapeno peppers or dried chili flakes.
- Tamarind paste can be substituted with lime juice or vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans to the skillet for a more colorful and nutritious dish.
- Use different types of meat such as beef or pork.
- Adjust the level of spiciness by adding more or less chili peppers.
- Use different types of herbs such as basil or mint for a different flavor profile.
Tips and Tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use a non-stick skillet or wok to prevent the chicken from sticking to the bottom.
- Adjust the thickness of the sauce by adding more or less cornstarch mixture.
- Serve with rice or noodles for a complete meal.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in a large bowl with rice or noodles on the bottom and the chicken on top. Garnish with fresh cilantro and sliced red chilies.
Garnishes:
Fresh cilantro, sliced red chilies
Pairings:
Serve with steamed rice or noodles and a side of stir-fried vegetables.
Suggested Side Dishes:
Stir-fried vegetables, steamed rice, noodles
Troubleshooting Advice:
- If the sauce is too thin, add more cornstarch mixture.
- If the sauce is too thick, add more coconut milk or water.
- If the chicken is not cooked through, cook for an additional 5-10 minutes.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness.
- Wash hands and utensils thoroughly before and after handling raw chicken.
Food History:
Ayam Cincane is a traditional Indonesian dish that originated in the island of Bali. It is known for its spicy and flavorful sauce made with coconut milk, tamarind paste, and various spices.
Flavor Profiles:
Spicy, tangy, sweet, savory
Serving Suggestions:
Serve hot with rice or noodles and a side of stir-fried vegetables.
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Region: Indonesian