Ingredients
- 1/2 chicken, cleaned and cut into pieces
- Water
- 1 packet Kara coconut cream
- Cooking oil
- Fried shallots (for garnish)
- Sliced cabbage, as desired
- 1 tomato, sliced to preference
Spice Paste:
- 5 shallots, sliced
- 10 bird’s eye chilies (adjust to taste)
Ground Spices:
- 5 cloves garlic
- 2 candlenuts
- 1 piece turmeric
Additional Seasonings:
- 1 tbsp coriander powder
- 1/2 tbsp ground white pepper
- Salt, to taste
- Sugar, to taste
- Seasoning powder
- Bay leaves
- Kaffir lime leaves
- Galangal, bruised
- Lemongrass, bruised
- Piece of ginger, bruised
Steps:
- Rinse the chicken thoroughly and cut into pieces as desired.
- Heat oil in a pan, fry the sliced shallots until half-cooked, then add the ground spices. Wait until fragrant, then add bay leaves, kaffir lime leaves, lemongrass, galangal, and ginger.
- Next, add the chilies and tomatoes. After that, add the chicken. Stir until the spices are evenly distributed.
- Pour in a little water to cook the chicken until tender and cooked through. Wait until the liquid reduces, then add the Kara coconut cream.
- Adjust the consistency with water if needed. Add ground white pepper, coriander powder, salt, sugar, and seasoning powder to taste.
- Once cooked, add the sliced cabbage and cook briefly. Then transfer to a serving bowl and sprinkle with fried shallots.
- Your dish is now ready to be served. Enjoy your meal!
This flavorful Indonesian chicken tongseng recipe combines tender chicken pieces with a rich, spicy coconut milk sauce, perfect to be enjoyed with steamed rice. It’s a delightful dish that brings warmth and depth of flavor to your dining table.