Indonesian Chicken
Indulge in the rich, exotic flavors of Indonesian Chicken, a dish that combines tender, golden-seared chicken thighs with a creamy, spiced coconut milk sauce. This recipe captures the essence of Indonesian cuisine, featuring aromatic shallots, garlic, fresh ginger, and fiery red chilies, all enhanced by earthy turmeric, ground coriander, and the sweet umami notes of kecap manis (Indonesian sweet soy sauce). A squeeze of fresh lime juice brightens the dish, while a garnish of cilantro adds a vibrant, herby finish. Easy to prepare in just under an hour, this one-pan meal is perfect for weeknight dinners or special occasions. Serve it over steamed rice or noodles for a comforting, flavor-packed experience that transports your taste buds straight to Southeast Asia. Keywords: Indonesian Chicken, coconut milk recipe, Southeast Asian cuisine, sweet soy sauce chicken, chicken in turmeric sauce.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 400 ml Coconut milk
- 4 pieces Shallots
- 3 pieces Garlic cloves
- 1 inch Ginger (fresh)
- 2 pieces Red chilies
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 2 tablespoons Sweet soy sauce (kecap manis)
- 1 piece Lime
- 2 tablespoons Cooking oil
- 1 teaspoon Salt
- 100 ml Water
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Prepare the ingredients: finely slice the shallots, mince the garlic, grate the ginger, and slice the red chilies.
Heat the cooking oil in a large skillet or wok over medium heat.
Add the shallots, garlic, ginger, and chilies to the skillet. Sauté for 2-3 minutes until fragrant.
Stir in the turmeric powder and ground coriander. Cook for an additional minute to toast the spices.
Place the chicken thighs into the skillet, skin side down. Sear for 3-4 minutes per side until golden brown.
Pour in the coconut milk and water. Stir gently to combine.
Add the sweet soy sauce (kecap manis) and salt. Mix well.
Lower the heat to a simmer, cover the skillet, and cook for 25-30 minutes, stirring occasionally.
Squeeze the juice of one lime into the skillet and stir to enhance the flavors.
Check the seasoning and adjust with more salt or kecap manis if needed.
Remove the skillet from the heat and garnish the dish with freshly chopped cilantro.
Serve the Indonesian Chicken hot with steamed rice or noodles.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3691 mg | 160% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 54.3 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2246 mg | 48% | |
*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.
