Garang Asem Ayam (Sour and Spicy Chicken in Coconut Broth)
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Ingredients
- 800 g bone-in chicken thighs
- 300 ml tinned coconut milk
- 2 tbsp tamarind paste
- 4 shallots
- 3 garlic cloves
- 2 tomatoes, roughly chopped
- 3 fresh red chillies
- 2 bay leaves
Nutrition (per serving)
- Calories
- 545 kcal
- Protein
- 36.2 g
- Carbohydrate
- 13.1 g
- of which sugars
- 8.2 g
- Fat
- 38.5 g
- of which saturates
- 19.2 g
- Fibre
- 2.8 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots and garlic to a paste.
- 2
Put the paste, chicken, coconut milk, tamarind paste, tomatoes, red chillies and bay leaves in a large pan with 150ml water.
- 3
Bring to a gentle simmer, cover and cook for 30 minutes, stirring occasionally.
- 4
Uncover and simmer for a further 8-10 minutes until the sauce has thickened and the chicken has no pink left at the bone.
- 5
Season with a little salt and serve with steamed rice.
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