Indonesian Chicken Stew with Coconut and Spices

Tongseng Ayam: A Flavorful Indonesian Chicken Stew

Tongseng Ayam is a delicious Indonesian chicken stew that combines aromatic spices with tender chicken and a rich, creamy coconut sauce. Perfect for a hearty meal, this dish features a medley of fresh vegetables and spices that create a savory, satisfying experience. Follow this recipe to make Tongseng Ayam, and enjoy the vibrant flavors of Indonesian cuisine in the comfort of your home.

Ingredients:

• 1 kg chicken, cut into small pieces (adjust as needed)
• 1 pack of coconut milk powder (or use fresh coconut milk if preferred)
• 1 tomato, diced
• 1 stalk green onion, sliced
• Sufficient cabbage, sliced
• 1 stalk lemongrass, bruised
• 2 bay leaves
• Soy sauce, to taste
• Salt, to taste
• Seasoning powder (e.g., Royco), to taste
• 1000 ml water (approximately)
• 10 bird’s eye chilies (adjust to taste for garnish)
• Oil for sautéing

Spice Paste (Bumbu Halus):

• 1 tablespoon coriander seeds (roasted)
• 2 candlenuts (roasted)
• 5 shallots
• 2 cloves garlic
• 2 red chilies (adjust to taste)
• 1 thumb-sized piece of turmeric
• 1 thumb-sized piece of ginger

Instructions:

1. Prepare the Chicken:

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   • Wash the chicken pieces thoroughly and cut them into small chunks. Set aside.

2. Make the Spice Paste:

   • In a mortar and pestle or food processor, blend the roasted coriander seeds, candlenuts, shallots, garlic, red chilies, turmeric, and ginger into a smooth paste.

3. Cook the Spice Paste:

   • Heat a generous amount of oil in a large pot or skillet over medium heat. Add the spice paste and sauté until fragrant, about 2-3 minutes.

4. Add Aromatics:

   • Add the bay leaves and bruised lemongrass to the pot, stirring to combine with the spice paste.

5. Cook the Chicken:

   • Add the chicken pieces to the pot. Stir well to coat the chicken with the spice paste. Cook until the chicken changes color and begins to absorb the flavors, about 5-7 minutes on low heat.

6. Add Liquid and Seasonings:

   • Pour in the water and stir in the soy sauce, salt, and seasoning powder (such as Royco). Adjust the seasoning to taste. Bring the mixture to a boil.

7. Incorporate Coconut Milk:

   • Once the mixture is boiling, add the coconut milk powder. Stir well to ensure the coconut milk is fully incorporated and does not curdle. Let it simmer until the chicken is cooked through and the flavors meld together.

8. Add Vegetables:

   • Add the sliced cabbage, diced tomato, and sliced green onions to the pot. Stir and cook for an additional 5-10 minutes, or until the vegetables are tender and slightly wilted.

9. Garnish and Serve:

   • Top the stew with sliced bird’s eye chilies for an extra kick, if desired. Turn off the heat and let the dish sit for a few minutes to allow the flavors to meld.

10. Enjoy:

    • Serve the Tongseng Ayam hot with steamed rice. Enjoy the rich, aromatic flavors of this classic Indonesian dish.

Happy cooking!