Semur Ayam Kentang - stew of chicken with potato

Ingredients

• 1/2chicken
• 2potatoes
• 7shallots
• 2Indonesian salam leaves
• 2.5 ml (1/2 tsp)ground nutmeg
• 1clove
• 2 cmcinnamon
• 105 ml (7 tbsp)kecap manis
• 10 ml (2 tsp)salt
• 10 ml (2 tsp)palm sugar
• 1800 mlwater
• 30 ml (2 tbsp)oil
• 30 ml (2 tbsp)fried shallots
• 6roasted candlenuts
• 5shallots
• 4 clovesgarlic
• 5 ml (1 tsp)ground coriander
• 2.5 ml (1/2 tsp)ground cumin

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into 8 pieces, dice the potatoes and slice the 7 shallots thinly. Pound or grind the candlenuts, 5 shallots, garlic, coriander and cumin into a paste.

2. 2

   Fry the paste

   Heat the oil in a pan. Add the spice paste, sliced shallots and salam leaves, and fry for 7 minutes.

3. 3

   Add chicken and potatoes

   Add the chicken and potatoes to the pan and fry until the chicken changes colour.

4. 4

   Season the stew

   Add the nutmeg, clove, cinnamon, kecap manis, salt and palm sugar, then mix well.

5. 5

   Simmer until tender

   Pour in the water while stirring. Cook gently until the chicken and potatoes are done and the sauce has thickened.

6. 6

   Garnish and serve

   Sprinkle the fried shallots over the stew and serve.

What is semur ayam kentang?

Semur ayam kentang is an Indonesian braise of chicken and potatoes. Semur is associated with slow-cooked dishes seasoned with kecap manis and fragrant spices.

This version brings together sweet soy sauce, warm spices and a ground shallot-based paste. A topping of fried shallots adds a crisp finish to the soft, saucy stew.

Nutrition and macros by portion

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

The potatoes and kecap manis contribute most of the carbohydrates, while the chicken provides protein and the oil and candlenuts contribute fat. Serve with a modest portion of rice and add vegetables to round out the plate.

Building the spice base

The paste: Grind the candlenuts, shallots, garlic, coriander and cumin into a fairly even mixture so they fry together and flavour the cooking oil.

The aromatics: Fry the paste with sliced shallots and salam leaves for the full 7 minutes, stirring so it cooks without catching.

Choosing the seasoning

Kecap manis: This thick, sweet Indonesian soy sauce gives the stew much of its dark, sweet-savoury character. Stir it in with the salt and palm sugar so the seasoning spreads evenly.

Whole spices: Cinnamon and clove bring warmth, while nutmeg rounds out the flavour. Keep them in the stew as it simmers, then remove them when serving if you prefer.

Getting the texture right

Chicken: Fry it just until its colour changes before adding the water; the gentle simmer finishes the cooking.

Potatoes: Cut them into evenly sized cubes so they cook at a similar pace. The stew is ready when both the chicken and potatoes are done and the sauce has thickened.

Letting the stew simmer

Once the water is added, keep the heat gentle and stir as directed. A steady simmer lets the seasoning infuse the chicken and potatoes without rapidly reducing the liquid.

The recipe gives a total time of 60 minutes. Use the tenderness of the chicken and potatoes and the thickness of the sauce as the final cues.

Serving the stew

Serve the stew hot, spooning plenty of sauce over the chicken and potatoes. Steamed rice is a practical accompaniment for soaking it up.

Add the fried shallots at the end to preserve their crunch. A simple vegetable side can bring freshness alongside the rich sauce.

Recipe notes & tips

• Cut the chicken into 8 pieces as directed so it cooks evenly.
• Slice the shallots thinly to help them soften during frying.
• Grind the spice-paste ingredients thoroughly for an even texture.
• Stir while adding the water to distribute the seasoning through the pan.
• Keep the simmer gentle so the sauce reduces gradually.
• Add the fried shallots just before serving to keep them crisp.

Variations

• Add vegetables: Simmer firm vegetables with the chicken and potatoes until tender.
• Adjust the sweetness: Use less palm sugar if you prefer a less sweet sauce.
• Increase the spice: Add more ground cumin or coriander to the paste.
• Use chicken pieces: Choose bone-in pieces and cut them to a similar size.
• Serve with rice: Spoon the stew and sauce over steamed rice.

Common mistakes to avoid

• Burning the paste: Stir it regularly during its 7-minute fry.
• Uneven potato cubes: Cut them to a similar size so they cook evenly.
• Adding water all at once: Pour it in while stirring, as the method directs.
• Boiling too hard: Keep the stew at a gentle simmer for even cooking.
• Serving before the sauce thickens: Continue cooking gently until it reaches the stated texture.
• Adding the garnish early: Sprinkle fried shallots on at the end to retain their crunch.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened too much; add fresh fried shallots to serve.

Frequently asked questions