Indonesian Chicken Curry Recipe
User Reviews
4.4
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
6 servings
-
Calories
740 kcal
-
Course
Main Course
-
Cuisine
Asian
Indonesian Chicken Curry Recipe
Description
This recipe creates a curry by first grinding a mixture of ground coriander, cumin, nutmeg, turmeric, cloves, dried and fresh chilies, cashews, garlic, shallot, and ginger into a paste. This paste is cooked with cinnamon sticks, lemongrass, and wild lime leaves in peanut oil to release aromas.
Chicken pieces brown slightly in the paste, then coconut milk and chicken broth are added, allowing the meat to simmer gently to tenderness and infuse with spices. The curry finishes with additional coconut milk and fish sauce, lending a creamy texture with balanced savory notes.
It is commonly served over rice to absorb the flavorful sauce. The cinnamon sticks, lemongrass, and lime leaves provide flavor during cooking but are not eaten.
Spice variations can use whole or ground spices. The curry stores well refrigerated for several days or freezes well for later use. Reheat gently to preserve texture and flavor.
Ingredients
- 2 teaspoons ground coriander
- 1 teaspoon cumin ground
- 1 teaspoon ground nutmeg
- 1 teaspoon Turmeric ground
- 1/8 tsp cloves ground
- 4 dried red chili stems removed
- 2 green Thai chile stems and seeds removed, fresh
- 1/4 cup cashew nuts raw
- 4 cloves garlic peeled
- 1 shallot peeled, large
- 2 inches ginger peeled and sliced, fresh
- 3 tbsp peanut oil or vegetable oil
- 5 wild lime leaves
- 2 cinnamon sticks
- 3 lemongrass small stalks
- 3 pounds boneless skinless chicken breasts, cut into large chunks
- 1 coconut milk 14.5 ounce can, divided
- 1 cup chicken broth
- 4 Tablespoons fish sauce
- 6 cups rice for serving, cooked
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.
Notes
- Whole or seed spices can be used instead of ground for the paste if preferred.
- Remove cinnamon sticks, lime leaves, and lemongrass before serving, as they are not typically eaten.
- Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze up to 2 months. Thaw overnight before reheating gently.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
You'll Also Love
