1/3 Photos of Indonesian Chicken in Galangal-Tomato Sauce
A spicy-sweet chicken dish that has a very unique flavor from the galangal root. Galangal can be hard to find, so ginger makes a decent substitute. The dish will taste different though, and the peppery-pine flavor of the galangal is what really makes the chicken taste special.
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- 2 shallots, chopped
- 2 garlic cloves, chopped
- 1 habanero pepper, seeded and chopped
- 1 tablespoon galangal, peeled and chopped
- 1 lemongrass, peeled and chopped
- 1/2 teaspoon ground turmeric
- 4 macadamia nuts, chopped
- 1 tablespoon peanut oil
- 2 tablespoons fish sauce
- 2 teaspoons palm sugar or 2 teaspoons brown sugar
- 1 (8 ounce) can tomato sauce
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice of
- 2 lbs chicken breasts, cooked and shredded
- 3 cups cooked brown rice
- 1Using a mortar & pestle (or a food processor), grind the shallots, garlic, habanero pepper, galangal, lemon grass, turmeric, and macadamia nuts into a paste.
- 2Heat the oil in a wok over medium-high heat, then stir in the spice paste and fry until fragrant, about 1 minute. Add the fish sauce and sugar and stir for 3-4 minutes, or until the paste starts to brown.
- 3Add the tomato sauce, cilantro, and lime sauce and cook for 8 more minutes, stirring often.
- 4Stir in the shredded chicken, and cook until heated through, Serve over brown rice.
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Nutritional Facts for Indonesian Chicken in Galangal-Tomato Sauce
Serving Size: 1 (479 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 621.2
- Calories from Fat 234
- Total Fat 26.0 g
- Saturated Fat 6.9 g
- Cholesterol 145.2 mg
- Sodium 1154.2 mg
- Total Carbohydrate 42.2 g
- Dietary Fiber 3.8 g
- Sugars 3.6 g
- Protein 52.6 g
The following items or measurements are not included: