Indonesian Slow-Braised Chicken with Tamarind and Aromatic Spices
A comforting Indonesian-inspired slow-braised chicken dish simmered in a flavorful tamarind and spice-infused broth, tenderizing the poultry while highlighting seasonal vegetables. This approachable recipe utilizes slow braising to build rich, familiar flavors ideal for weeknight dinners.
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Overview
This Indonesian Slow-Braised Chicken with Tamarind and Aromatic Spices is a soul-warming dish perfect for cooler evenings or relaxed dinners. Slowly cooked in a fragrant broth featuring tamarind, ginger, coriander, and other traditional Indonesian spices, the chicken becomes tender and infused with deep, vibrant flavors. Seasonal vegetables add freshness and texture, balancing the rich sauce. This recipe uses straightforward steps, making it accessible for any home cook looking to explore Indonesian cuisine via slow braising techniques.
Why you’ll love it
- Rich, layered flavors: The tamarind adds a pleasant tang, enhancing the aromatic spices to create a balanced and comforting taste.
- Tender, juicy chicken: Slow braising in the flavored broth ensures the meat falls off the bone with ease.
- Seasonal vegetables: Add a bright touch, making the dish nutritious and colorful.
- Perfect for weeknights: The slow braise allows some passive cooking time, fitting well into busier schedules.
Ingredient notes
- Chicken: Use bone-in, skin-on chicken thighs for optimal flavor and tenderness. You may substitute with bone-in chicken drumsticks if preferred.
- Tamarind paste: This provides the characteristic tanginess. Use good quality tamarind paste found in Asian markets or specialty stores.
- Spices: Coriander, cumin, turmeric, and cinnamon powder create the aromatic base; use fresh spices for best aroma.
- Vegetables: Seasonal vegetables like baby carrots, green beans, or snap peas work well; add toward the end to keep them crisp.
Serving & storage
Serve hot with steamed jasmine rice or warm flatbreads to soak up the flavorful sauce. Garnish with fresh cilantro or sliced green chilies for extra zest. Leftovers can be cooled to room temperature, stored in airtight containers, and refrigerated for up to 3 days. Reheat gently on the stove to preserve the texture of the chicken and vegetables.
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Chef tips
- Patting chicken dry before browning helps achieve crispy skin.
- Maintain a gentle simmer to keep the chicken tender and prevent toughening the meat.
- Add vegetables near the end to retain brightness and texture.
- Use low sodium stock to better control salt levels in the final dish.
- Allow dish to rest slightly off the heat before serving to deepen flavors.
Ingredients
- 800 g (1.75 lbs) bone-in, skin-on chicken thighschicken thighs
- 2 tbsp neutral oil (e.g., vegetable or canola oil)oil
- 1 medium onion, finely slicedonion
- 4 garlic cloves, mincedgarlic
- 1 tbsp fresh ginger, gratedginger
- 2 tbsp tamarind pastetamarind paste
- 1 tsp ground corianderground coriander
- 1 tsp ground cuminground cumin
- ½ tsp ground turmericground turmeric
- ¼ tsp ground cinnamonground cinnamon
- 400 ml (1 2/3 cups) chicken stock or broth, low sodiumchicken stock
- 1 tbsp palm sugar or brown sugarpalm sugar
- 2 medium carrots, cut diagonally into 3–4 cm piecescarrots
- 150 g (5 oz) green beans, trimmed and halvedgreen beans
- Salt, to tastesalt
- Freshly ground black pepper, to tasteblack pepper
- Fresh cilantro leaves, for garnishcilantro
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Equipment
- large heavy-based pot or Dutch oven with lid
- wooden spoon
- measuring spoons
- sharp knife
- cutting board
Nutrition per serving
- Calories450
- Protein38 g
- Carbs18 g
- Fat22 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels and season both sides lightly with salt and pepper.Step 2
Heat the oil in a large heavy-based pot or Dutch oven over medium-high heat until shimmering.Step 3
Add the chicken thighs skin-side down and brown for 5–7 minutes without moving them, until the skin is golden and crisp. Flip and brown the other side for 3–4 minutes. Remove chicken and set aside.Step 4
Reduce heat to medium. Add the sliced onion to the pot and sauté for 5 minutes until translucent and lightly browned.Step 5
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.Step 6
Add ground coriander, cumin, turmeric, and cinnamon powder, stir for 30 seconds to toast the spices.Step 7
Mix in the tamarind paste and palm sugar, stirring to combine with the spices and onions.Step 8
Return the browned chicken thighs to the pot and pour in the chicken stock until the chicken is partially submerged (about 300 ml).Step 9
Bring the liquid to a gentle simmer, then cover the pot with a lid and reduce heat to low. Let braise gently for 90 minutes, turning the chicken once halfway through to ensure even cooking.Step 10
After 90 minutes, add the carrots and green beans to the pot. Cover and continue to simmer for 20 minutes more until vegetables are tender but still vibrant.Step 11
Remove the lid and increase heat to medium. Cook uncovered for 5–10 minutes to reduce and thicken the sauce slightly if needed.Step 12
Taste and adjust seasoning with salt and pepper. Serve garnished with fresh cilantro leaves.
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