Recipe Description
Assam chicken or tangy chicken stew is popular in Indonesia and Malaysia. This dish’s gravy can be added to fish, prawns or chicken and can be a very satisfying one-pot dish with just plain rice. Any leftover gravy can be heated up with squid or spread over pan-fried fish.
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Recipe Ingredient
- 4 Tbsp Cooking Oil / Minyak Masak
- 1kg Whole Chicken Legs / Paha Ayam
- as needed, Water / Air
- 4 Tbsp Tamarind Juice / Air Asam Jawa
- 1/2 Pineapple / Nenas, cut / potong
- 1 bunch Laksa Leaves / Daun Kesum
- as needed, Salt & Sugar / Garam & Gula
- Spice Paste / Pes Rempah:
- 10nos Red Onion / Bawang Merah Kecil
- 4 cloves Garlic / Bawang Putih
- 2 stalks Lemongrass / Serai
- 2cm Turmeric / Kunyit
- 4pcs Kaffir Lime Leaves / Daun Limau Purut
- 2 tsp Dried Shrimp Paste / Belacan
- 5 Tbsp Ground Chilli Paste / Cili Kisar
- 1 Tbsp Coriander Powder / Serbuk Daun Ketumbar
Instructions
- Blend all the ingredients for spice paste and set aside.
- Saute the spice paste in the frying pan and drizzle in cooking oil.
- Add chicken and stir to coat the chicken evenly in the paste.
- Add some laksa leaves. Stir for a while.
- Add pineapple and the rest of the laksa leaves.
- Drizzle tamarind juice and lime juice over the chicken.
- Add water, just enough to cover the chicken.
- Add salt and sugar to taste
- Let simmer for about 30 minutes or until the chicken is cooked and the sauce is thickened. Serve immediately.
