Creamy Coconut Chicken Tongseng

Ingredients

• 500 grams chicken, cut into small pieces
• 6 shallots
• 3 cloves garlic
• 4 red chilies
• 1 cm turmeric, grilled
• 3 candlenuts
• 1 bay leaf
• 1 stalk lemongrass, bruised
• 500 grams coconut milk (can also use 65 ml coconut cream diluted with water)
• Salt, sugar, and seasoning to taste
• Cabbage, tomatoes, and spring onions, sliced

Steps:

1. Grind shallots, garlic, red chilies, candlenuts with a little oil until fragrant. Add bay leaf and bruised lemongrass.

2. Add chicken and cook until slightly browned. Season with salt, sugar, and seasoning as needed. Cook until chicken is tender and well coated with spices.

3. Once the chicken is slightly tender and infused with flavors, pour in the coconut milk. Simmer briefly over low heat. Add cabbage, bird’s eye chilies, tomatoes, and spring onions.

4. Serve hot, garnished with fried shallots if desired. Enjoy your Indonesian Chicken Tongseng!

This recipe for Indonesian Chicken Tongseng brings together tender chicken simmered in aromatic spices and creamy coconut milk, enriched with the freshness of cabbage, tomatoes, and spring onions. It’s a delightful dish that combines savory and mildly spicy flavors, perfect to savor with steamed rice for a comforting meal.