Indonesian Chicken Stew with Seasonal Vegetables
A comforting Indonesian-inspired chicken stew, gently simmered with seasonal vegetables and traditional spices, showcasing tender poultry and vibrant flavors perfect for a weeknight meal.
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Overview
This Indonesian Chicken Stew with Seasonal Vegetables blends tender chicken pieces with an aromatic blend of traditional Indonesian spices and fresh, seasonal vegetables. Gently simmered to meld flavors, this stew offers a warm, comforting meal that’s perfect for a weeknight dinner.
Why you’ll love it
- Rich, authentic Indonesian flavors through natural spices
- Utilizes fresh, seasonal vegetables for vibrant taste and nutrition
- Simple to prepare with a slow simmer for tender chicken and infused flavors
- A wholesome, balanced meal suitable for family dinners
Ingredient notes
- Chicken: Bone-in, skin-on chicken thighs yield more flavorful and tender meat due to the fat and connective tissue.
- Seasonal vegetables: Use fresh vegetables available in your local market, such as carrot, green beans, pumpkin, or cabbage, depending on the season.
- Spices: Ground turmeric, coriander, and galangal or ginger help give authentic Indonesian depth to the stew.
- Coconut milk: Adds creaminess and balances the spices with subtle sweetness.
- Tamarind paste: Provides a gentle sour note typical in Indonesian cuisine; can substitute with lime juice if unavailable.
Serving & storage
Serve the stew hot with steamed jasmine rice or crusty bread to soak up the delicious sauce. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling of the coconut milk. This stew also freezes well for up to 2 months – thaw overnight in the fridge before reheating.
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Chef tips
- Brown the chicken thoroughly to develop deeper flavor and color in the stew.
- Use fresh spices where possible for the best aroma and taste.
- Do not boil the stew vigorously after adding coconut milk to prevent curdling.
- Adjust the sourness by adding more or less tamarind paste according to preference.
- Ensure chicken is cooked thoroughly to an internal temperature of 75°C (165°F) for food safety.
Ingredients
- 800 g (1.75 lb)bone-in, skin-on chicken thighs, trimmed
- 2 tbspvegetable oil
- 1 largeonion, thinly sliced
- 4 clovesgarlic, minced
- 1 tbspfresh ginger, minced
- 1 tbspfresh galangal, minced (or extra ginger)
- 2 tspground coriander
- 1 tspground turmeric
- 500 ml (2 cups)chicken stock
- 400 ml (14 fl oz)coconut milk
- 2 tbsptamarind paste
- 3 mediumcarrots, sliced diagonally
- 150 g (5 oz)green beans, trimmed and halved
- 200 g (7 oz)pumpkin or butternut squash, peeled and cubed
- Saltto taste
- Freshly ground black pepperto taste
- Fresh coriander leavesfor garnish
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Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring jug
Nutrition per serving
- Calories450
- Protein35 g
- Carbs20 g
- Fat25 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper.Step 2
Heat the vegetable oil in the pot over medium heat. Add the chicken thighs skin-side down and cook for 5 minutes without moving until golden and crispy. Flip and cook another 3 minutes. Remove chicken from pot and set aside.Step 3
In the same pot, add the sliced onion, garlic, ginger, and galangal. Sauté over medium heat for 5 minutes or until softened and fragrant, stirring occasionally.Step 4
Add ground coriander and turmeric. Stir for 1 minute to release aromas.Step 5
Return the chicken thighs to the pot. Pour in the chicken stock, coconut milk, and stir in tamarind paste. Bring the mixture to a gentle simmer.Step 6
Cover the pot and simmer gently on low heat for 25 minutes, until the chicken is tender and cooked through.Step 7
Add the carrots, green beans, and pumpkin cubes to the stew. Stir well, then cover and cook for an additional 15 minutes, or until the vegetables are tender but still hold their shape.Step 8
Adjust seasoning with salt and freshly ground black pepper to taste. Remove from heat.Step 9
Serve the stew hot, garnished with fresh coriander leaves alongside steamed rice or your preferred accompaniment.
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