Chicken Semur
Chicken, tomatoes and coconut cream come together in this Indonesian dish, fragrant with nutmeg and steamed.
1 hr 50 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 90 min · 110 min total
- medium
- 1
Mince the onion, peeled garlic and ginger and set aside. Heat the oil in a wok or fry pan and brown chicken pieces, set aside.
- 2
Drain off the oil leaving about 1 tbsp in the wok adding the minced onion mix and saute about 10 mins making sure it does not brown.
- 3
Add the nutmeg and pepper with the tomatoes, and saute a further 10 mins until the tomatoes start to break down.
- 4
Add the chicken pieces, ketup manis and palm sugar and salt to taste. Bring to the boil, cover and simmer for approximately 1 to 1 1/2 hours (this will depend on the size of the chicken pieces).
- 5
Add the coconut milk and bring back to heat. Don't put the lid back on or the coconut milk will curdle. Service with plain steam rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
