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Indonesian Chicken Curry Recipe

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 740 kcal
Course: Main Course
Cuisine: Asian

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

Instructions

    Cup of Yum
  1. Place the spices, chilies, cashews, garlic, shallot, and ginger in a food processor and grind them into a paste.
  2. 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.
  3. 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.
  4. Add the chicken pieces and cook for two to three minutes per side, until browned.
  5. 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.
  6. Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.

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

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

% 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.