Ingredients with Measurements:
- 1 kg chicken, cut into small pieces
- 2 cups coconut milk
- 2 cups water
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 bay leaves
- 1 tsp coriander seeds, crushed
- 1 tsp cumin seeds, crushed
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 5 shallots, sliced thinly
- 3 cloves garlic, minced
- 3 red chilies, sliced thinly
- 2 green chilies, sliced thinly
- 1 tbsp vegetable oil
- 1 tbsp tamarind paste
Special equipment needed:
- Mortar and pestle (or spice grinder)
- Large pot or Dutch oven
1. In a mortar and pestle, crush coriander seeds and cumin seeds until fine.
2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add shallots, garlic, red chilies, and green chilies. Sauté until fragrant.
3. Add crushed coriander seeds and cumin seeds, turmeric powder, salt, and sugar. Stir until well combined.
4. Add chicken pieces and stir until the chicken is coated with the spice mixture.
5. Pour in coconut milk and water. Add lemongrass, kaffir lime leaves, bay leaves, and tamarind paste. Stir until well combined.
6. Bring the mixture to a boil, then reduce the heat to low. Simmer for 1 hour or until the chicken is tender and the sauce has thickened.
7. Serve hot with steamed rice.
Preparation time: 20 minutes
- Cooking time: 1 hour
- Medium heat for sautéing
- Low heat for simmering
- 4-6 servings
- Calories: 450
- Fat: 30g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Tamarind paste can be substituted with lime juice.
- Add potatoes, carrots, or other vegetables to the stew.
- Use different types of chilies for a spicier or milder flavor.
Tips and tricks:
- Use bone-in chicken for a richer flavor.
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Use fresh coconut milk for a creamier texture.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pot over low heat until heated through.
- Serve in a bowl with steamed rice and garnish with sliced chilies and coriander leaves.
- Sliced chilies
- Coriander leaves
- Steamed rice
- Fried shallots
Suggested side dishes:
- Stir-fried vegetables
- Pickled vegetables
- If the sauce is too thin, simmer for a longer time until it thickens.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Tengkleng is a traditional Indonesian dish from Solo, Central Java. It is made with goat meat, but chicken or beef can also be used.
- Spicy, savory, and slightly sweet.
- Serve hot with steamed rice.
Cooking Method: N/A
Course Type: N/A
Meal type: N/A