Dada Ayam Kampung
Elevate your dining experience with **Dada Ayam Kampung**, a rich and aromatic Indonesian dish that centers around tender free-range chicken breasts simmered in a luscious coconut milk sauce. With a vibrant blend of fresh spices including turmeric, ginger, and lemongrass, paired with fragrant kaffir lime leaves, this recipe delivers an unforgettable depth of flavor that embodies the essence of traditional Indonesian cuisine. The coconut milk, freshly extracted from grated coconut, creates a creamy base for the chicken, while palm sugar adds a subtle sweetness to balance the dish’s warmth from chili and spices. Perfectly complemented with steamed rice and vegetables or sambal on the side, this crowd-pleaser is ideal for family meals or festive gatherings. Try this easy-to-follow recipe to bring the authentic taste of *ayam kampung* to your table today!
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Recipe Information
Ingredients
- 2 pieces free-range chicken breasts
- 200 grams freshly grated coconut
- 4 pieces shallots
- 3 pieces garlic cloves
- 1 inch ginger
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cayenne pepper
- 1 piece lemongrass stalk
- 3 pieces kaffir lime leaves
- 1 teaspoon salt
- 1 tablespoon palm sugar
- 2 tablespoons vegetable oil
- 500 ml water
Instructions
Cut the free-range chicken breasts into medium-sized pieces and set aside.
In a blender, combine the shallots, garlic, ginger, turmeric powder, coriander powder, and cayenne pepper. Blend until a smooth paste forms.
Heat the vegetable oil in a large pan over medium heat. Add the spice paste and sauté until fragrant, about 5 minutes.
Bruise the lemongrass stalk by gently smashing it with the back of a knife and add it to the pan along with the kaffir lime leaves. Stir well.
Add the chicken pieces to the pan and toss to coat them with the spice mixture. Cook for about 5 minutes until the chicken starts to brown.
Meanwhile, squeeze the grated coconut with water to extract coconut milk. Repeat this process to make approximately 500 ml of coconut milk.
Pour the coconut milk over the chicken, add salt and palm sugar, and stir to combine.
Reduce the heat to low and simmer the chicken gently in the coconut milk for about 30 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Taste and adjust seasoning if necessary. Remove the lemongrass and kaffir lime leaves before serving.
Serve the dada ayam kampung hot with steamed rice and a side of vegetables or sambal.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 34.3 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 232 mg | 18% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2508 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
