Ayam Serundeng (fragrant Lemongrass Chicken)
Ayam Serundeng is a traditional dish from Manado cuisine, known for its fragrant lemongrass chicken cooked in rich coconut milk and spices. This dish is a perfect combination of savory, sweet, and aromatic flavors that will surely delight your taste buds.
Ingredients
- 4 chicken thighs, bone-in
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 1 can (14 oz) coconut milk
- 3 shallots, finely chopped
- 4 cloves garlic, minced
- 1 inch galangal, sliced
- 2 red chilies, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp sugar
- Salt to taste
- 2 tbsp cooking oil
Instructions
- In a pot, heat the cooking oil over medium heat. Add the shallots, garlic, lemongrass, galangal, and red chilies. Sauté until fragrant.
- Add the chicken thighs and cook until they change color.
- Stir in the turmeric powder, coriander powder, and sugar. Mix well.
- Pour in the coconut milk and add the kaffir lime leaves. Season with salt.
- Cover the pot and simmer for 30-40 minutes, or until the chicken is tender and the sauce thickens.
- Once the chicken is cooked, remove from heat and let it rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Pot Spatula Cutting board Knife
Tools
Stove
Serving suggestions
Serve the Ayam Serundeng with steamed rice and a side of sambal for an authentic Indonesian meal.
Tips & tricks
For a richer flavor, you can roast the grated coconut until golden brown and sprinkle it over the cooked chicken before serving.
Cost
$15