Prep 30 mins
Cook 1 hr
A really lovely Indonesian dish - with wonderful, complex, warming flavours. You can refer to Make Your Own Coconut Milk to make your own, fresh coconut milk.
- 1 roasting chicken, cut into small to medium-size pieces
- 236.59 ml coconut milk
- 29.58 ml canola oil
- 1 onion, peeled and quartered
- 4 garlic cloves
- 3 inch galangal or 3 inch ginger
- 1-3 red chile, depending on how hot you like your curry (de-seeded if less heat is desired)
- 22.18 ml brown sugar
- 14.79 ml dark soy sauce
- 14.79 ml tamarind paste
- 73.94 ml fish sauce
- 2.46 ml turmeric
- 14.79 ml coriander powder
- 14.79 ml ground cumin
- 7.39 ml cinnamon
- 1.23 ml nutmeg
- 1.23 ml clove
- 7.39 ml shrimp paste
- 2 whole star anise
- desiccated coconut (optional)
- fresh coriander (optional)
- jasmine rice (optional)
- Place all sauce ingredients in a food processor. Process well to form a thick curry paste or sauce.
- Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chilli. If too sour, add a little more brown sugar.
- Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken pieces and stir well.
- Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a bare simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker.
- Allow the curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce in the wok/pan).
- Garnish with a sprinkling of shredded coconut and fresh coriander (if desired). Serve hot with jasmine rice.