Entree: Indonesia – Kalimantan – Ayam Cincane (Spiced Borneo-style braised chicken in aromatic coconut and turmeric sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 30 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg) total
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or light chicken stock
- 4 tbsp (60 ml) vegetable oil
- 6 shallots, about 5 oz (140 g), peeled
- 4 garlic cloves
- 3 candlenuts, about 11/16 oz (20 g) (or 2 tbsp (30 g) macadamia as substitute), toasted if possible
- 1 tbsp (8 g) coriander seeds, toasted
- 1 tsp (3 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric
- 1 inch (2.5 cm) galangal, sliced (or 1 tsp (2 g) galangal powder)
- 2 stalks lemongrass, white parts bruised and tied
- 4 kaffir lime leaves, torn
- 2 tbsp (30 ml) tamarind paste diluted in 2 tbsp (30 ml) water
- 2–4 bird’s eye chilies, or 1 small red chili, chopped (adjust to taste)
- 1 tbsp (15 g) palm sugar (gula merah) or brown sugar
- 1½ tsp (9 g) salt, or to taste
- 1 tsp (5 ml) fish sauce or 1 tsp (6 g) shrimp paste (terasi), optional for depth
- Juice of 1 lime (about 2 tbsp (30 ml)) to finish
- Fresh cilantro or sliced scallions for garnish

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg) total
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or light chicken stock
- 4 tbsp (60 ml) vegetable oil
- 6 shallots, about 5 oz (140 g), peeled
- 4 garlic cloves
- 3 candlenuts, about 20 g (or 2 tbsp/30 g macadamia as substitute), toasted if possible
- 1 tbsp (8 g) coriander seeds, toasted
- 1 tsp (3 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric
- 1 inch (2.5 cm) galangal, sliced (or 1 tsp/2 g galangal powder)
- 2 stalks lemongrass, white parts bruised and tied
- 4 kaffir lime leaves, torn
- 2 tbsp (30 ml) tamarind paste diluted in 2 tbsp (30 ml) water
- 2–4 bird’s eye chilies, or 1 small red chili, chopped (adjust to taste)
- 1 tbsp (15 g) palm sugar (gula merah) or brown sugar
- 1½ tsp (9 g) salt, or to taste
- 1 tsp (5 ml) fish sauce or 1 tsp (6 g) shrimp paste (terasi), optional for depth
- Juice of 1 lime (about 2 tbsp/30 ml) to finish
- Fresh cilantro or sliced scallions for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the spice paste: in a blender or mortar and pestle combine shallots, garlic, candlenuts, toasted coriander seeds, turmeric, galangal (or powder), and bird’s eye chilies; blend with a splash of water until a smooth paste forms.
2. Heat the oil in a large wide pot or Dutch oven over medium heat; add the spice paste and fry, stirring, until fragrant and the oil separates from the paste, about 4–6 minutes.
3. Add the chicken pieces to the pot and brown briefly on all sides, about 5–7 minutes, coating them with the spice paste.
4. Pour in the coconut milk and 1 cup (240 ml) water or stock, add bruised lemongrass stalks and torn kaffir lime leaves; bring to a gentle simmer.
5. Stir in the tamarind mixture, palm sugar, salt and fish sauce or shrimp paste if using; reduce heat to low, cover partially, and simmer gently for 30–35 minutes until the chicken is tender and the sauce has reduced and thickened slightly.
6. Remove the lemongrass stalks; adjust seasoning with more salt, sugar or tamarind to balance sweet, salty and sour notes; finish with lime juice.
7. Serve the Ayam Cincane hot, garnished with fresh cilantro or sliced scallions, with steamed rice.

1. Make the spice paste: in a blender or mortar and pestle combine shallots, garlic, candlenuts, toasted coriander seeds, turmeric, galangal (or powder), and bird’s eye chilies; blend with a splash of water until a smooth paste forms.
2. Heat the oil in a large wide pot or Dutch oven over medium heat; add the spice paste and fry, stirring, until fragrant and the oil separates from the paste, about 4–6 minutes.
3. Add the chicken pieces to the pot and brown briefly on all sides, about 5–7 minutes, coating them with the spice paste.
4. Pour in the coconut milk and 1 cup water or stock, add bruised lemongrass stalks and torn kaffir lime leaves; bring to a gentle simmer.
5. Stir in the tamarind mixture, palm sugar, salt and fish sauce or shrimp paste if using; reduce heat to low, cover partially, and simmer gently for 30–35 minutes until the chicken is tender and the sauce has reduced and thickened slightly.
6. Remove the lemongrass stalks; adjust seasoning with more salt, sugar or tamarind to balance sweet, salty and sour notes; finish with lime juice.
7. Serve the Ayam Cincane hot, garnished with fresh cilantro or sliced scallions, with steamed rice.