According to Christopher Tan, the secret to this dish is to toast and grind whole coriander seeds. Like most braises, it is excellent when served the next day.

Ketumbar Chicken (Braised Chicken with Coriander) Ketumbar Chicken (Braised Chicken with Coriander)
The secret to this dish is to toast and grind whole coriander seeds.
Yield: serves 4-6


  • 14 cup sugar
  • 2 Tbsp. dark soy sauce
  • 2 Tbsp. soy sauce
  • 3 lb. skin-on chicken legs
  • 3 12 Tbsp. whole coriander seeds
  • 5 large shallots, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 14 cup peanut oil
  • Salt
  • Cooked jasmine rice


  1. Stir together 1 tbsp. sugar and soy sauces in a large bowl. Add chicken and toss to coat. Cover bowl; marinate in refrigerator for at least 1 hour and up to 3.
  2. Toast coriander seeds in a large skillet over medium heat until fragrant and a shade darker, 3–4 minutes; let cool. Grind to a powder in a spice grinder; set aside. In a food processor, pulse shallots and garlic into a rough paste.
  3. Heat oil in a wok over medium heat. Add shallot–garlic paste; cook, stirring constantly, until fragrant and softened, 6–7 minutes. Add 1 tbsp. sugar and cook for 1 minute more. Add ground coriander; cook, stirring, for 30 seconds. Lift chicken out of marinade; add to wok. (Reserve marinade.) Cook, turning occasionally, for 3–4 minutes. Stir 1 2⁄3 cups water into the reserved marinade; add to wok. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, until chicken is cooked through and sauce has thickened, about 45 minutes.
  4. Stir in remaining sugar; add salt to taste. Serve chicken and sauce with rice.