Indonesian Chicken Curry Recipe
User Reviews
4.4
279 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
6 servings
-
Calories
740 kcal
-
Course
Main Course
-
Cuisine
Asian
Indonesian Chicken Curry Recipe
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Unleash the flavors of Indonesia in your kitchen with this Indonesian Chicken Curry recipe. This recipe brings a touch of the exotic to your dinner table, perfect for those eager to explore new cuisines.
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Ingredients
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground nutmeg
- 1 teaspoon ground turmeric
- 1/8 tsp ground cloves
- 4 dried red chilies stems removed
- 2 fresh green Thai chiles stems and seeds removed
- 1/4 cup raw cashews
- 4 cloves garlic peeled
- 1 large shallot peeled
- 2 inches fresh ginger peeled and sliced
- 3 tbsp peanut or vegetable oil
- 5 wild lime leaves
- 2 sticks cinnamon
- 3 small stalks lemongrass
- 3 pounds boneless skinless chicken breasts, cut into large chunks
- 1 14.5 ounce can coconut milk, divided
- 1 cup chicken broth
- 4 Tablespoons fish sauce
- 6 cups cooked rice for serving
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Instructions
- Place the spices, chilies, cashews, garlic, shallot, and ginger in a food processor and grind them into a paste.
- Heat the peanut oil in a large skillet or wok over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let them cook for one minute.
- Add the ground paste and use a wooden spoon to break it up and mash it into the oil. Let it cook for two minutes.
- Add the chicken pieces and cook for two to three minutes per side, until browned.
- Stir in half of the coconut milk and all the chicken broth. Cover, reduce heat to low, and let it simmer for 10 minutes or until the chicken is cooked through.
- Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.
Equipments used:
Notes
- You can also use seeds or whole spices in place of the ground ones.
- *It's up to you if you want to remove the cinnamon sticks, lime leaves, and lemongrass before serving. You don't want to eat them, but they make for a pretty presentation.
- ***Adapted from the March 2014 issue of Saveur Magazine.
- Storage Info:
- Store the Indonesian Chicken Curry in an airtight container in the refrigerator for up to 3-4 days for optimal freshness. To freeze, place it in a sealed container for up to 2 months. When ready to eat, thaw it in the fridge overnight. To reheat, gently warm it on the stovetop over low heat, stirring occasionally until heated through. Alternatively, you can use a microwave, heating in intervals and stirring in between, to ensure even warming without overcooking.
Nutrition Information
Show Details
Serving
1serving
Calories
740kcal
(37%)
Carbohydrates
62g
(21%)
Protein
64g
(128%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Monounsaturated Fat
9g
Trans Fat
0.05g
Cholesterol
148mg
(49%)
Sodium
10525mg
(439%)
Potassium
1272mg
(36%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
296IU
(6%)
Vitamin C
47mg
(52%)
Calcium
140mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 740 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 740kcal | 37% |
| Carbohydrates | 62g | 21% |
| Protein | 64g | 128% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 148mg | 49% |
| Sodium | 10525mg | 439% |
| Potassium | 1272mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 47mg | 52% |
| Calcium | 140mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
279 reviews
Good
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