Indonesian Chicken in Galangal Tomato Sauce
Discover the rich, aromatic flavors of Southeast Asia with this Indonesian Chicken in Galangal Tomato Sauce recipe. Juicy, bone-in chicken thighs are simmered to perfection in a vibrant blend of tangy tomatoes, creamy coconut milk, and an infusion of bold spices like galangal, lemongrass, turmeric, and coriander. The addition of palm sugar and lime juice elevates the dish with a perfect balance of sweetness and zest, while simmering ensures every bite is tender and infused with flavor. This comforting, one-pot wonder pairs beautifully with steamed jasmine rice, making it an ideal choice for family dinners or a flavorful weeknight meal. Perfect for lovers of Indonesian cuisine, this recipe is a delightful way to bring traditional flavors to your kitchen.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 inches galangal (peeled and thinly sliced)
- 4 large tomatoes (chopped)
- 6 small shallots (finely chopped)
- 4 cloves garlic (minced)
- 2 pieces red chilies (seeded and finely chopped)
- 400 ml coconut milk
- 2 tablespoons palm sugar (grated)
- 1 tablespoon lime juice
- 2 tablespoons cooking oil
- 1 cup water
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 2 pieces bay leaves
- 1 stalk lemongrass (bruised and tied into a knot)
Instructions
Clean the chicken thighs and pat them dry with paper towels. Season them lightly with salt and white pepper. Set aside.
In a large pot or deep skillet, heat the cooking oil over medium heat.
Add the shallots, garlic, and red chilies to the pot. Sauté until aromatic and the shallots are translucent, about 2-3 minutes.
Add the galangal, turmeric powder, coriander powder, bay leaves, and lemongrass to the mixture. Stir well to combine and release the aroma, about 1 minute.
Add the chopped tomatoes to the pot and cook until they soften and begin to break down into a paste, about 5-6 minutes.
Stir in the chicken thighs, coating them evenly with the spice mixture.
Pour in the coconut milk and add the water. Stir gently to combine.
Add the palm sugar, salt, and white pepper. Stir again to dissolve the palm sugar.
Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the chicken is fully cooked and tender.
Occasionally check the sauce and stir to prevent sticking. If the sauce reduces too much, add a little more water to maintain the consistency.
Once the chicken is cooked, stir in the lime juice for added freshness.
Taste the sauce and adjust the seasoning with more salt or palm sugar if needed.
Serve hot with steamed jasmine rice or your choice of sides.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 19.6 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 951 mg | 20% | |
*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.
