Ayam Pindang (coconut Milk Braised Chicken)

Ayam Pindang is a traditional Madurese dish that features tender chicken braised in a flavorful coconut milk broth. This dish is known for its rich and aromatic flavors, making it a beloved comfort food in Madurese cuisine.

Ayam Pindang (coconut Milk Braised Chicken)

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 cups coconut milk
  • 4 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 2 lemongrass stalks, bruised
  • 3 kaffir lime leaves
  • 2 inches galangal, sliced
  • 1 teaspoon tamarind paste
  • 2 tablespoons palm sugar
  • Salt to taste
  • 4 cups water

Instructions

  1. In a large pot, combine the coconut milk, water, shallots, garlic, lemongrass, kaffir lime leaves, galangal, tamarind paste, palm sugar, and salt. Bring to a simmer over medium heat.
  2. Add the chicken pieces to the pot and simmer for 45-50 minutes, or until the chicken is tender and the flavors have melded together.
  3. Once the chicken is cooked, remove it from the pot and set it aside.
  4. Continue to simmer the coconut milk broth until it thickens slightly.
  5. Return the chicken to the pot and simmer for an additional 5-10 minutes.
  6. Remove the pot from the heat and let the flavors continue to meld for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Serving bowls Serving spoons

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serving Suggestions: Ayam Pindang is traditionally served with steamed rice and a side of sambal (spicy chili paste) for an extra kick of flavor.

Tips & tricks

Tips: For an extra depth of flavor, marinate the chicken pieces in tamarind paste and salt for 30 minutes before cooking.

Cost

$15