Indonesian Chicken in Galangal Tomato Sauce

Discover the rich, aromatic flavors of Southeast Asia with this Indonesian Chicken in Galangal Tomato Sauce recipe. Juicy, bone-in chicken thighs are simmered to perfection in a vibrant blend of tangy tomatoes, creamy coconut milk, and an infusion of bold spices like galangal, lemongrass, turmeric, and coriander. The addition of palm sugar and lime juice elevates the dish with a perfect balance of sweetness and zest, while simmering ensures every bite is tender and infused with flavor. This comforting, one-pot wonder pairs beautifully with steamed jasmine rice, making it an ideal choice for family dinners or a flavorful weeknight meal. Perfect for lovers of Indonesian cuisine, this recipe is a delightful way to bring traditional flavors to your kitchen.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 inches galangal (peeled and thinly sliced)
• 4 large tomatoes (chopped)
• 6 small shallots (finely chopped)
• 4 cloves garlic (minced)
• 2 pieces red chilies (seeded and finely chopped)
• 400 ml coconut milk
• 2 tablespoons palm sugar (grated)
• 1 tablespoon lime juice
• 2 tablespoons cooking oil
• 1 cup water
• 1 teaspoon salt
• 0.5 teaspoon white pepper
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 2 pieces bay leaves
• 1 stalk lemongrass (bruised and tied into a knot)

Directions

Step 1

Clean the chicken thighs and pat them dry with paper towels. Season them lightly with salt and white pepper. Set aside.

Step 2

In a large pot or deep skillet, heat the cooking oil over medium heat.

Step 3

Add the shallots, garlic, and red chilies to the pot. Sauté until aromatic and the shallots are translucent, about 2-3 minutes.

Step 4

Add the galangal, turmeric powder, coriander powder, bay leaves, and lemongrass to the mixture. Stir well to combine and release the aroma, about 1 minute.

Step 5

Add the chopped tomatoes to the pot and cook until they soften and begin to break down into a paste, about 5-6 minutes.

Step 6

Stir in the chicken thighs, coating them evenly with the spice mixture.

Step 7

Pour in the coconut milk and add the water. Stir gently to combine.

Step 8

Add the palm sugar, salt, and white pepper. Stir again to dissolve the palm sugar.

Step 9

Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the chicken is fully cooked and tender.

Step 10

Occasionally check the sauce and stir to prevent sticking. If the sauce reduces too much, add a little more water to maintain the consistency.

Step 11

Once the chicken is cooked, stir in the lime juice for added freshness.

Step 12

Taste the sauce and adjust the seasoning with more salt or palm sugar if needed.

Step 13

Serve hot with steamed jasmine rice or your choice of sides.

Nutrition Facts

Serving size	(2412.6g)

Amount per serving	% Daily Value*
Calories	2623.6

Total Fat 170.3g	0%
Saturated Fat 44.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 729mg	0%
Sodium 3220.1mg	0%
Total Carbohydrate 116.3g	0%
Dietary Fiber 12.2g	0%
Total Sugars 72.8g
Protein 172.0g	0%

Vitamin D 0IU	0%
Calcium 276.8mg	0%
Iron 13.3mg	0%
Potassium 3937.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 25.6%

Carbs: 17.3%