Indonesian Chicken Curry Recipe

Name: Indonesian Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp tamarind paste; 4-5 tbsp coconut oil; 1 1/4 lb chicken breast, cut into small cubes; 5 None shallots, peeled and finely chopped; 4-5 cloves garlic, peeled and finely chopped; 1 oz fresh ginger, peeled and finely diced; 1/2 tsp ground turmeric; 2 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp ground black pepper; 2 tsp palm sugar; 1-2 tsp sambal oelek (red chili paste); 1 2/3 cup unsweetened coconut milk; 1 None scallion, sliced; 2-3 stalks cilantro; 1 None red chili pepper, seeded and chopped finely; None None cucumber slices for garnish; None None banana leaf (optional)

Servings: persons

1 tbsp tamarind paste
4-5 tbsp coconut oil
1 1/4 lb chicken breast, cut into small cubes
5 None shallots, peeled and finely chopped
4-5 cloves garlic, peeled and finely chopped
1 oz fresh ginger, peeled and finely diced
1/2 tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground black pepper
2 tsp palm sugar
1-2 tsp sambal oelek (red chili paste)
1 2/3 cup unsweetened coconut milk
1 None scallion, sliced
2-3 stalks cilantro
1 None red chili pepper, seeded and chopped finely
None None cucumber slices for garnish
None None banana leaf (optional)

1
Mix the tamarind paste with 3/4 cup of hot water and set aside for a short time.
2
Heat the oil in a wok or large skillet and cook the chicken until it's golden. Add the shallots, garlic, ginger, turmeric, coriander, cumin, black pepper, palm sugar and sambal oelek, stir well and cook briefly. Pour in the tamarind juice and coconut milk, bring to a boil and simmer over a medium heat for 7-10 mins, stirring occasionally.
3
Serve the curry in a deep bowl, lined with a banana leaf (optional) , sprinkled with scallions and garnished with cilantro leaves, chopped chili and cucumber slices. Serve with rice on the side

1349

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tbsp tamarind paste, 4-5 tbsp coconut oil, 1 1/4 lb chicken breast, cut into small cubes, 5 None shallots, peeled and finely chopped, and more.

Yes, Indonesian Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indonesian Chicken Curry

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