Ayam Pedas Manis Daun Ketumbar - spicy sweet chicken with coriander

Ingredients

• 1 smallchicken
• 1 tbsp tamarind + 50 ml watertamarind
• 100 mlthick coconut milk
• 500 mlwater
• 50 gpalm sugar
• 1 tspsalt
• 4 sprigsfresh coriander
• to tasteoil
• 4shallots
• 2 clovesgarlic
• 4red chillies
• 2, roastedcandlenuts
• 1/2 tspground coriander
• 1/4 tsppepper

Instructions

1. 1

   Season the chicken

   Cut the chicken into 4 pieces. Mix the tamarind with 50 ml water, rub it over the chicken and leave it to rest for 15 minutes.

2. 2

   Brown the chicken

   Heat oil in a pan and fry the chicken until golden brown. Lift it out and set it aside.

3. 3

   Make the paste

   Pound or grind the shallots, garlic, red chillies, roasted candlenuts, ground coriander and pepper into a paste.

4. 4

   Fry the paste

   Heat oil in a pan and fry the spice paste for 4 minutes. Add the chicken and stir to coat it.

5. 5

   Simmer the chicken

   Add the coconut milk and bring the mixture to the boil. Stir in the palm sugar and salt, then add the 500 ml water and cook until the liquid is absorbed.

6. 6

   Finish with coriander

   Mix in the coriander and serve.

What is Ayam Pedas Manis Daun Ketumbar?

The name describes chicken made spicy and sweet, finished with coriander leaves. It belongs to the Indonesian family of richly seasoned chicken dishes, where a ground spice paste forms the base of the sauce.

Here, tamarind adds a tart note, while coconut milk and palm sugar soften the heat. Browning the chicken first gives it colour before it simmers with the paste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while palm sugar and rice served alongside contribute carbohydrates. Coconut milk and frying oil are the main sources of fat. Pair a portion with steamed vegetables and a measured serving of rice for a more balanced plate.

Building the spice paste

Aromatics: Shallots and garlic provide the savoury foundation, while red chillies bring the heat. Pound or grind them with roasted candlenuts, ground coriander and pepper until you have a fairly even paste.

Candlenuts: Roasting them first brings out their flavour. They also help give the sauce a rounded, slightly thick texture.

Tamarind and browning

Tamarind: Mixing it with water makes it easier to spread over the chicken. The 15-minute rest gives the pieces time to take on its tangy flavour.

Chicken: Fry the pieces until golden brown, then set them aside before cooking the paste. This brief first fry adds colour; the chicken finishes cooking in the sauce.

Getting the sauce right

Frying the paste: Give it the full 4 minutes, stirring so it cooks evenly. It should smell fragrant before you add the chicken.

Simmering: Bring the coconut milk to the boil, then add the sugar, salt and water. Cook until the liquid has been absorbed and the chicken is cooked through; keep an eye on the pan as the sauce reduces.

Balancing the flavours

Sweet and sour: Palm sugar balances the chillies and tamarind, while salt brings the flavours together. Stir well after adding the sugar and salt so they dissolve into the sauce.

Fresh finish: Add the coriander at the end so its flavour stays bright. Serve with steamed rice, which works well with the sweet-spicy sauce.

Timing and serving

The stated total time is 60 minutes, including the 15-minute chicken rest. Prepare the spice paste while the chicken rests to make the cooking flow more smoothly.

Serve the chicken hot with rice and, if you like, a simple vegetable side. Spoon any sauce left in the pan over the rice.

Recipe notes & tips

• Cut the chicken into four reasonably even pieces so they cook at a similar rate.
• Use a sturdy pan and turn the chicken as needed while browning.
• Stir the spice paste regularly during its 4-minute fry to prevent it catching.
• Keep the pan at a steady simmer after adding the water.
• Check that the chicken is cooked through before serving.
• Taste the sauce before serving and adjust the salt to suit.

Variations

• Adjust the heat: Use fewer red chillies for a milder sauce.
• Add lime: Serve with a squeeze of lime for an extra sharp note.
• Use chicken pieces: Choose bone-in pieces of a similar size and cook until done.
• Add vegetables: Serve with steamed greens on the side.
• Serve with rice: Spoon the sauce over steamed rice to make a more filling meal.

Common mistakes to avoid

• Skipping the rest: Give the chicken 15 minutes with the tamarind water to take on its flavour.
• Crowding the pan: Brown the chicken in batches if the pieces do not fit comfortably.
• Undercooking the paste: Fry it for the full 4 minutes, stirring so it becomes fragrant.
• Boiling too hard: Once the coconut milk comes to the boil, keep the cooking controlled to avoid scorching.
• Leaving the pan unattended: Check the sauce as it reduces and stir if it starts to catch.
• Adding coriander too early: Stir it in at the end to keep its fresh flavour.

How to store

Cool leftovers promptly, then refrigerate in a covered container and use within 2 days. Reheat thoroughly in a pan over a low heat, adding a splash of water if the sauce has become too thick.

Frequently asked questions