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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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPat the chicken thighs dry with paper towels and season both sides lightly with salt and pepper.
- No timer neededHeat the oil in a large heavy-based pot or Dutch oven over medium-high heat until shimmering.
- 07:00Add 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.
- 05:00Reduce heat to medium. Add the sliced onion to the pot and sauté for 5 minutes until translucent and lightly browned.
- 01:00Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- 00:30Add ground coriander, cumin, turmeric, and cinnamon powder, stir for 30 seconds to toast the spices.
- No timer neededMix in the tamarind paste and palm sugar, stirring to combine with the spices and onions.
- No timer neededReturn the browned chicken thighs to the pot and pour in the chicken stock until the chicken is partially submerged (about 300 ml).
- 90:00Bring 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.
- 20:00After 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.
- 10:00Remove the lid and increase heat to medium. Cook uncovered for 5–10 minutes to reduce and thicken the sauce slightly if needed.
- No timer neededTaste and adjust seasoning with salt and pepper. Serve garnished with fresh cilantro leaves.
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.
Equipment check
- 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
Tags
Behind the dish.
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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