Ayam Suwir: Indonesian Shredded Chicken in Spiced Coconut Sauce

Ayam Suwir: Savory Shredded Chicken in Coconut Sauce

Ingredients:

• 1 cup cooked chicken breast, shredded
• 1 bay leaf
• 1 kaffir lime leaf
• 1 large stalk lemongrass, bruised
• 1 packet (200g) Kara coconut milk powder, dissolved in chicken broth and strained
• For the spice paste:
  • 1 red onion
  • 1 garlic clove
  • 1 candlenut (or macadamia nut as a substitute)
  • 1/4 teaspoon coriander seeds
  • 1 thumb-sized piece of ginger
  • 1 thumb-sized piece of turmeric
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground black pepper
• Olive oil, for sautéing

Instructions:

1. Prepare the Chicken:

   • In a pot, simmer the chicken breast until fully cooked. Shred the chicken into fine strips and set aside.

2. Prepare the Coconut Mixture:

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   • Combine the chicken broth with the Kara coconut milk powder. Mix well until the powder is fully dissolved. Strain the mixture to remove any lumps and set aside.

3. Make the Spice Paste:

   • In a blender or food processor, combine the red onion, garlic, candlenut, coriander seeds, ginger, turmeric, salt, sugar, and black pepper. Blend until smooth. If needed, add a little water to help with blending.

4. Cook the Spices:

   • Heat a generous amount of olive oil in a large skillet or wok over medium heat. Add the spice paste, bay leaf, kaffir lime leaf, and bruised lemongrass. Sauté until the mixture is fragrant and the oil begins to separate from the paste.

5. Combine Chicken and Sauce:

   • Add the shredded chicken to the skillet with the sautéed spice paste. Stir to combine, ensuring the chicken is well-coated with the spices.

6. Add the Coconut Mixture:

   • Pour the prepared coconut mixture into the skillet. Stir well and bring to a simmer. Cook, stirring occasionally, until the sauce thickens and reduces to your desired consistency. Be sure to simmer gently to prevent the coconut milk from curdling.

7. Final Touches:

   • Adjust seasoning to taste, if needed. Remove from heat and discard the bay leaf, kaffir lime leaf, and lemongrass stalk.

8. Serve:

   • Serve the Ayam Suwir hot, with steamed rice. For a delightful experience, enjoy this dish with freshly cooked rice. Your little ones might especially enjoy it as a flavorful addition to their meal.

Enjoy your cooking adventure with Ayam Suwir! Feel free to tweak the spices and coconut milk consistency to suit your taste preferences.