Indonesian-Style Chicken Curry Recipe

Name: Indonesian-Style Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seed; 1/2 teaspoon red chili pepper flakes, crushed; 2 garlic cloves, chopped; 1 medium onion, chopped; 1 piece fresh ginger, 10cm, peeled and thinly sliced; 3 tablespoons peanut oil; 5 kaffir lime leaves; 4 -6 sticks cinnamon (about 10cm each); 1 stalk lemongrass, tied into a knot; 1 1/2 kg chicken thighs, and legs; 2 cups coconut milk; 3/4 teaspoon salt; jasmine rice, for serving

Servings: persons

1 tablespoon coriander seed
1/2 teaspoon red chili pepper flakes, crushed
2 garlic cloves, chopped
1 medium onion, chopped
1 piece fresh ginger, 10cm, peeled and thinly sliced
3 tablespoons peanut oil
5 kaffir lime leaves
4 -6 sticks cinnamon (about 10cm each)
1 stalk lemongrass, tied into a knot
1 1/2 kg chicken thighs, and legs
2 cups coconut milk
3/4 teaspoon salt
jasmine rice, for serving

1
Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
2
Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
3
Cook, stirring frequently, until fragrant, 5-7 minutes.
4
Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
5
Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
6
Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
7
Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
8
Add the remaining coconut milk; cook for 2 minutes.
9
Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.

1197

kcal

Calories

Fat

128

Carbs

106

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 13 ingredients. The key ingredients include: 1 tablespoon coriander seed, 1/2 teaspoon red chili pepper flakes, crushed, 2 garlic cloves, chopped, 1 medium onion, chopped, and more.

Yes, Indonesian-Style 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-Style Chicken Curry

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