Tongseng Ayam - stewed chicken in lightly creamy spiced sauce

Ingredients

• 400 gchicken thighs
• 3cabbage leaves
• 1tomato
• ½onion
• 2salam leaves
• 1lemongrass stalk
• 1red chilli
• 1green chilli
• 1 tspkecap manis
• 2 tspsalt
• 1 tbsppalm sugar
• 200 mlcoconut milk
• 800 mlwater
• 1spring onion
• 2 tbspoil
• 4shallots
• 4 clovesgarlic
• 3red curly chillies
• 3red chillies
• 3candlenuts

Instructions

1. 1

   Prepare ingredients

   Cut the chicken into small cubes, roughly chop the cabbage, cut the tomato into pieces and thinly slice the onion. Remove the seeds from the red and green chillies and cut them into strips; cut the spring onion into pieces. Pound or grind the shallots, garlic, red curly chillies, red chillies and candlenuts to a paste.

2. 2

   Fry the aromatics

   Heat the oil in a pan. Fry the spice paste with the onion, salam leaves, lemongrass and chillies for 4 minutes.

3. 3

   Cook the chicken

   Add the chicken and fry until its colour changes.

4. 4

   Add vegetables

   Stir in the cabbage and tomato until well combined.

5. 5

   Season the stew

   Add the kecap manis, salt and palm sugar, then pour in the water and bring the mixture to a boil.

6. 6

   Finish with coconut

   Pour in the coconut milk and stir as the stew cooks. Stir in the spring onion and serve.

What is tongseng ayam?

Tongseng is an Indonesian stew commonly made with meat, vegetables and a spiced, savoury-sweet broth. This chicken version combines cabbage and tomato with coconut milk for a gently creamy finish.

The mix of ground shallots, garlic, chillies and candlenuts gives the sauce its aromatic base. Kecap manis and palm sugar round out the heat with sweetness.

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 the palm sugar and kecap manis contribute carbohydrates. Coconut milk and oil are the main sources of fat; serving the stew with a moderate portion of rice and extra vegetables makes a more balanced plate.

Build the spice base

Fresh paste: pound or grind the shallots, garlic, chillies and candlenuts together so they cook into a cohesive base.

Whole aromatics: salam leaves and lemongrass add fragrance as they fry with the paste. Keep them in the pan while the stew simmers, then remove them if you prefer not to eat them.

Brown the chicken

Colour cue: fry the chicken until its surface changes colour before adding the vegetables. This gives the pieces a head start in the aromatic mixture.

Small cubes: cutting the thighs evenly helps them cook at a similar pace once the water and coconut milk are added.

Balance the sauce

Sweet and savoury: kecap manis and palm sugar bring sweetness, while salt seasons the generous amount of water. Taste the broth as it cooks and adjust the seasoning to suit your preference.

Coconut finish: add the coconut milk after the water has come to a boil, then stir it through as the stew cooks. Stirring helps keep the sauce evenly mixed.

Vegetables and texture

Cabbage: cut the leaves coarsely so they remain noticeable in the bowl rather than disappearing into the broth.

Tomato: pieces soften into the stew and contribute a little acidity. Add both vegetables after the chicken has changed colour, as directed.

Serve it as a meal

Finish: stir the spring onion through at the end for a fresh, savoury note.

On the side: serve the stew with steamed rice to soak up the coconut-spiced sauce. A simple cucumber salad or extra greens can add a crisp contrast.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so the pieces cook at a similar rate.
• Have the vegetables and spice paste ready before heating the oil.
• Keep the chillies whole or remove their seeds to suit your preferred heat level.
• Stir well after adding the coconut milk so it disperses through the broth.
• Add the spring onion just before serving to keep its flavour fresh.

Variations

• Adjust the heat: use fewer chillies for a milder stew.
• Use chicken breast: cut it into cubes and avoid cooking it beyond the point that it is cooked through.
• Add more cabbage: increase the vegetable content while keeping the same aromatic base.
• Serve with rice: spoon the stew over steamed rice to catch the sauce.
• Add extra greens: serve with a simple side of leafy vegetables for a fresher plate.

Common mistakes to avoid

• Skipping the paste: grind the shallots, garlic, chillies and candlenuts well so they form the intended aromatic base.
• Adding chicken too late: fry it with the aromatics until its colour changes before moving on.
• Cutting vegetables too finely: keep the cabbage roughly chopped and the tomato in pieces so they retain some presence.
• Boiling the coconut milk separately: add it after the water comes to a boil, then stir it into the stew.
• Forgetting the spring onion: stir it in at the end, just before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot, stirring occasionally; add a splash of water if the sauce has thickened.

Frequently asked questions