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 tablespoon tamarind paste; 5 tablespoons coconut oil; 1 1/4 pounds chicken breast cut into small cubes; 5 shallots peeled and finely chopped; 5 cloves garlic peeled and finely chopped; 1 ounce fresh ginger peeled and finely diced; 1/2 teaspoon ground turmeric; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground black pepper; 2 teaspoons palm sugar; 2 teaspoons chili paste sambal oelek, red; 1 2/3 cups unsweetened coconut milk; 1 scallion sliced; 3 stalks cilantro; 1 red chili pepper seeded and chopped finely; cucumber slices for garnish; banana leaf optional

Servings: persons

1 tablespoon tamarind paste
5 tablespoons coconut oil
1 1/4 pounds chicken breast cut into small cubes
5 shallots peeled and finely chopped
5 cloves garlic peeled and finely chopped
1 ounce fresh ginger peeled and finely diced
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 teaspoons palm sugar
2 teaspoons chili paste sambal oelek, red
1 2/3 cups unsweetened coconut milk
1 scallion sliced
3 stalks cilantro
1 red chili pepper seeded and chopped finely
cucumber slices for garnish
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

511

kcal

Calories

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 tablespoon tamarind paste, 5 tablespoons coconut oil, 1 1/4 pounds chicken breast cut into small cubes, 5 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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