Tongseng Ayam
Ingredients
- 500 grams of chicken (use fillet, cut into small pieces)
- 3 bay leaves
- 1 stalk of lemongrass (bruised)
- 2 kaffir lime leaves
- 3 tomatoes (green or red, sliced)
- 4 cabbage leaves (roughly chopped)
- 1 stalk of green onion (optional)
- 175 ml coconut milk (thick coconut milk mixed with water)
Spices (Bumbu Halus)
- 8 shallots
- 4 cloves of garlic
- Bird’s eye chilies to taste (whole)
- 2 candlenuts (roasted)
- 1 teaspoon coriander seeds
- Black pepper to taste
- 2 pieces of turmeric (about 2 cm each)
- 1 piece of ginger (about 1 cm)
Instructions
- Preparation: Begin by cleaning the chicken fillets and cutting them into small pieces.
- Spice Paste: Prepare the spice paste by grinding the shallots, garlic, bird’s eye chilies, roasted candlenuts, coriander seeds, black pepper, turmeric, and ginger into a smooth paste.
- Sauté Spices: Heat a bit of oil in a pan and sauté the spice paste until fragrant. Add the bay leaves, lemongrass, and kaffir lime leaves, and continue to sauté until the aroma is released.
- Cook Chicken: Add the chicken pieces to the pan and stir until the chicken is coated with the spices. Pour in the thick coconut milk mixed with water, and cook until the chicken is fully cooked.
- Vegetables and Seasoning: Add the chopped cabbage, whole bird’s eye chilies, sliced green onion (if using), and tomato slices to the pan. Stir in sugar, salt, and sweet soy sauce (kecap manis) to taste. Mix well, ensuring the coconut milk does not curdle. Adjust seasoning as needed.
- Finish and Serve: Once everything is well combined and the vegetables are tender, remove from heat. Serve the Tongseng Ayam hot with steamed rice.
Enjoy this delicious Indonesian chicken curry with its rich, aromatic flavors and creamy coconut milk base.
