Ingredients with Measurements:
- 2 blocks of firm tofu, cut into small cubes
- 500 grams of boneless chicken breast, cut into small pieces
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 teaspoons of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 cups of water
- 1 cup of coconut milk
- 2 tablespoons of cornstarch, dissolved in 2 tablespoons of water
- 2 stalks of green onions, chopped
- Fried shallots for garnish
Special Equipment Needed:
- Wok or large skillet
- Wooden spoon or spatula
- Small bowl for cornstarch mixture
Step-by-Step Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat. Add the onion and garlic and sauté until fragrant.
2. Add the chicken and stir-fry until it changes color.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, salt, and sugar. Stir-fry until the chicken is coated with the spices.
4. Add the water and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
5. Add the tofu and coconut milk. Simmer for another 5 minutes.
6. Add the cornstarch mixture and stir until the sauce thickens.
7. Garnish with green onions and fried shallots.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing and boiling, medium heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 10g
Cholesterol: 60mg
Sodium: 600mg
Total carbohydrates: 20g
Dietary fiber: 3g
Sugar: 5g
Protein: 25g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or chicken tofu
- Boneless chicken breast can be substituted with boneless chicken thighs or beef
- Vegetable oil can be substituted with coconut oil or canola oil
- Curry powder can be substituted with garam masala or chili powder
- Cornstarch can be substituted with tapioca starch or potato starch
Variations:
- Add vegetables such as carrots, potatoes, or green beans
- Use different types of meat or protein such as shrimp or tofu
- Adjust the amount of spices to your liking
Tips and Tricks:
- Use firm tofu to prevent it from breaking apart while cooking
- Cut the chicken into small pieces for faster cooking time
- Dissolve the cornstarch in water before adding it to the sauce to prevent lumps
- Adjust the amount of water and coconut milk to achieve your desired consistency
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a microwave or on the stove over low heat until heated through.
Presentation Ideas:
Serve in a bowl with steamed rice and garnish with green onions and fried shallots.
Garnishes:
Fried shallots and green onions
Pairings:
Steamed rice and cucumber salad
Suggested Side Dishes:
Cucumber salad, stir-fried vegetables, or Indonesian crackers
Troubleshooting Advice:
- If the sauce is too thick, add more water or coconut milk
- If the sauce is too thin, add more cornstarch mixture
- If the tofu breaks apart, use a slotted spoon to gently stir the sauce
Food Safety Advice:
- Cook the chicken until it is no longer pink and the internal temperature reaches 165°F (74°C)
- Store leftovers in the refrigerator within 2 hours of cooking
- Reheat leftovers to an internal temperature of 165°F (74°C)
Food History:
Tahu Sumedang Kari Ayam is a popular Indonesian dish that originated from Sumedang, West Java. It is a combination of tofu and chicken in a spicy curry sauce.
Flavor Profiles:
Spicy, savory, and slightly sweet
Serving Suggestions:
Serve with steamed rice and cucumber salad for a complete meal.
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Region: Indonesian