Coconut Chicken Tongseng: Indonesian Spiced Stew

Indonesian Chicken Tongseng Recipe

Ingredients:

• 500 g chicken, cut into pieces
• 1250 ml coconut milk (separated into thick and thin parts)
• 3 kaffir lime leaves
• 3 bay leaves
• 1 knob galangal, bruised
• 1 stalk lemongrass, bruised
• 20 green bird’s eye chilies
• 1 spring onion, diagonally sliced
• 1 tomato, cut into wedges
• 3 tbsp sweet soy sauce (kecap manis)
• 1 medium-sized potato, cut into pieces
• Cabbage, thinly sliced
• Salt, chicken stock powder, and sugar to taste
• Fried shallots for garnish
• Cooking oil for sautéing

Spice Paste:

• 8 shallots
• 4 garlic cloves
• 1 segment ginger
• ½ segment turmeric
• 1 tsp coriander seeds
• ½ tsp pepper
• 3 candlenuts, toasted
• 3 large red chilies

Instructions:

1. Prepare the Ingredients: Heat cooking oil in a pan, then sauté the spice paste until fragrant. Add bay leaves, kaffir lime leaves, lemongrass, and galangal.

2. Cook the Chicken: Add the chicken pieces and cook until they change color.

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3. Add Coconut Milk: Pour in the thin coconut milk. Simmer until the chicken is partially cooked.

4. Seasoning: Add potatoes, salt, sugar, chicken stock powder, and sweet soy sauce. Continue cooking until the potatoes are tender.

5. Add Vegetables: Introduce the cabbage and green chilies. Follow by adding the thick coconut milk. Gently stir to combine without breaking the coconut milk. Adjust seasoning to taste.

6. Finish and Garnish: Once it reaches a boil, turn off the heat. Add spring onions and tomatoes. Sprinkle with fried shallots.

7. Serve: Indonesian Chicken Tongseng is ready to be served hot with steamed rice.

This flavorful Indonesian dish combines tender chicken with a rich, coconut milk-based sauce infused with aromatic spices and fresh vegetables. Perfect for a comforting meal that showcases the diverse flavors of Southeast Asia.