Name: Besengek Chicken
Total time: 60 min
Yield: 2
Ingredients: 400g chicken breast, cut into 2 cm thick; 400 ml of liquid coconut milk; 3 tsp chopped basil or coriander leaves; 2 garlic; 4 shallots; 4 roasted candlenuts; 2 tsp turmeric powder; 1 tsp roasted coriander; 1 tsp roasted cumin; 1 tsp tamarind paste mixed with 5 tbsp of water; 1 tsp sugar; 1-2 tsp salt; ½ tsp pepper

CATEGORY

easy

indonesian

chicken

halal

Elfie V.

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

This dish is typical food originating from Central Java, precisely in the city of Jepara. At first glance, this besengek chicken is similar to the chicken curry which has a yellow coconut milk sauce. However, there is a difference between them. “”

Easy to cook and delicious Besengek Chicken.

Besengek Chicken is typical food originating from Central Java, precisely in the city of Jepara. Believe it or not, this dish was loved by RA Kartini back then. At first glance, this dish is similar to the chicken curry which has a yellow coconut milk sauce. However, there is a difference between chicken curry and Besengek Chicken. In this recipe, we use basil leaves or coriander leaves to add a unique flavor to the coconut milk sauce. The delicious taste of the sauce can make anyone like this dish. In general, this Besengek Chicken recipe uses boned chicken thighs or breasts. However, in this recipe, we will use boneless chicken breast. And usually the chicken meat will be grilled or roasted in the oven first before being mixed with the coconut milk, but for this recipe, we will roast the chicken breast in a regular pan instead of in the oven. This can make it easier for those who don't have an oven at home. Here's an easy-to-follow Besengek Chicken recipe along with the steps to make it.

YIELDS 2 serving(s)

TOTAL TIME 60 minute(s)

Ingredients

400g chicken breast, cut into 2 cm thick
400 ml of liquid coconut milk
3 tsp chopped basil or coriander leaves

Mashed Ingredients

2 garlic
4 shallots
4 roasted candlenuts
2 tsp turmeric powder
1 tsp roasted coriander
1 tsp roasted cumin
1 tsp tamarind paste mixed with 5 tbsp of water
1 tsp sugar
1-2 tsp salt
½ tsp pepper

Steps

Cut the chicken breast into 2 cm thick, then marinate with 1 tsp salt and 1 tbsp tamarind paste mixed with enough water as shown in the photo. Leave it for 15 minutes.

Saute the chicken pieces in a little oil until the chicken is cooked and slightly browned. Put it on a plate.

Blend all the mashed ingredients, then mix with liquid coconut milk and chopped basil or coriander leaves. Stir well and bring to a boil. When it boils, add the cooked chicken, cook until the sauce thickens slightly, and make sure it tastes as desired.