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.
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
- 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.
- 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.
- Once the chicken is cooked, remove it from the pot and set it aside.
- Continue to simmer the coconut milk broth until it thickens slightly.
- Return the chicken to the pot and simmer for an additional 5-10 minutes.
- 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