Light Indonesian Chicken Curry Recipe
Light Indonesian Chicken Curry Recipe.
Another Indonesian favourite dish, TONGSENG or light Indonesian chicken curry. Untuk versi bahasa kunjungi Resep Tongseng Ayam Mudah.
This yummy dish originally came from Surakarta, Central Java. Because many Indonesian like it, it becomes famous and you can find it nearly everywhere especially big cities. I remember in Blok M, South Jakarta more than 10 people with minimum equipment selling this dish along the busy road near the shopping centre. Sometime makes me wonder if they are related lol…..! They open until late at night well….more like early morning actually. I remember once, I finished my gig at 2am and they still around…oh…I miss the chaos Jakarta, literally….this city doesn’t sleep, you can find anything 24/7 no worries 🙂 Anyhood…back to TONGSENG, the taste is similar with typical Indonesian curry only it got cabbage and tomatoes and also a lot lighter. You can change the meat to any type of meat you like…..easy right 🙂
- 400gr chicken thigh fillet, skin off, cut into pieces
- 200 coconut milk
- 2 cups of water
- 2 bay leafs
- kafir lime leaf, tear
- 1 lemon grass, bruised
- 4 tbs sweet soy sauce
- 5 chilli paddy, chopped
- 5 cabbage leaf, cut
- 1 tomatoes, cut into 12 pieces
- 1 medium French onion/shallot
- 3 garlic
- ¼ coriander powder
- 1 cm ginger
- 1 cm galangal
- ¼ pepper powder
- a pinch of nutmeg powder
- ¾ tsp turmeric
- salt
- 3 tbs cooking oil
- Make the paste using food processor, or manually ground it.
- Saute the paste, bay leaf, kafir lime leaf and lemon grass until fragrant.
- Add chicken, cook until golden.
- Add coconut milk, water and soy sauce, bring to boil until chicken cooked.
- Add cabbage and tomatoes, cook until cabbage soften/not too soft.
- Taste, turn off the stove, serve chicken tongseng with rice.