Low Sodium Dada Ayam Kampung
Discover the vibrant flavors of "Low Sodium Dada Ayam Kampung," a heart-healthy twist on a classic Indonesian dish featuring tender free-range chicken breast simmered in a fragrant coconut milk sauce. This recipe is a celebration of bold, aromatic ingredients like fresh turmeric, galangal, lemongrass, and kaffir lime leaves, all skillfully balanced with warming spices like coriander and cumin. With no added salt, the dish relies on natural flavor enhancers like palm sugar, lime juice, and a medley of fresh aromatics to deliver a rich, satisfying taste. Perfectly cooked in under an hour, this low-sodium delight is ideal for anyone looking to enjoy authentic Indonesian cuisine with a healthier approach. Serve it over steamed rice for a comforting, wholesome meal that’s sure to impress! Keywords: low sodium, Indonesian recipe, healthy chicken dish, Dada Ayam Kampung, aromatic spices.
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Recipe Information
Ingredients
- 4 pieces Ayam Kampung (free-range chicken breast)
- 200 ml Coconut milk
- 4 large Shallots
- 3 cloves Garlic
- 1 inch piece Fresh turmeric
- 1 inch piece Ginger
- 1 whole Lemongrass stalk
- 1 inch piece Galangal
- 3 leaves Kaffir lime leaves
- 2 whole Bird's eye chilies
- 2 leaves Bay leaves
- 1 tablespoon Palm sugar
- 1 tablespoon Lime juice
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 1 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 250 ml Water
Instructions
Finely chop the shallots, garlic, turmeric, ginger, and galangal. Set aside.
Bruise the lemongrass stalk by gently crushing it, then slice it into 3-inch pieces.
In a blender or mortar and pestle, combine the chopped shallots, garlic, turmeric, ginger, and galangal to make a paste.
Heat the coconut oil in a large saucepan over medium heat, add the spice paste, and sauté until fragrant, about 3-5 minutes.
Add the lemongrass, kaffir lime leaves, bird's eye chilies, and bay leaves to the pan. Stir well to combine with the paste.
Pour in the coconut milk, palm sugar, coriander, cumin, and black pepper. Stir to ensure all ingredients are well mixed.
Increase the heat to bring the mixture to a boil, then reduce to a simmer.
Add the chicken breasts to the pan, ensuring they are immersed in the sauce. Pour in the water.
Cover the pan and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
Remove the lid and increase the heat to allow the sauce to thicken slightly, continuing to cook for another 5 minutes.
Stir in the lime juice and adjust to taste with more lime if desired.
Serve hot with steamed rice or your choice of side.
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 43.1 g | ||
| Protein | 319.4 g | 639% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 345 mg | 27% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4116 mg | 88% | |
*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.
