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    You are in: Home / Recipes / Indonesian Chicken Recipe
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    Indonesian Chicken

    Indonesian Chicken. Photo by *Parsley*

    1/1 Photo of Indonesian Chicken

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    1 hr 30 mins

    40 mins

    Sara 76's Note:

    This was on a recipe card I found in my recipe cabinet. I tweaked it a little, so I'll post it the way I made it. It is spicey, and great on these awful cold nights!

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    Units: US | Metric


    1. 1
      Combine turmeric, salt, ginger, pepper, cayenne, peanut butter, coriander, and water. Mix to a paste.
    2. 2
      Sauté onions & garlic in a little olive oil until tender. Add the peanut butter paste, sauté 2 minutes.
    3. 3
      Remove from heat. Combine well with chicken. Refrigerate in a covered bowl for at least 1 hour. (I left mine overnight, and the flavors were awesome).
    4. 4
      In a large pan, bring the coconut to the boil. Add chicken pieces, paste, and lemon rind. Stir until all combined. Reduce the heat and simmer for 20 minutes.
    5. 5
      Remove the chicken pieces from the pan, and place under the grill until browned. Spoon remaining sauce over the chicken to serve.
    6. 6
      We served this with a garden salad, but next time I'm thinking of cutting the chicken smaller, and stirring some Singapore noodles through.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on August 29, 2009


      Delicious! I used 2 (largish) chicken breasts and made a full recipe of the sauce. I ran out of ginger and cayenne (so only added 1/2 the amount) and realized after that my coconut milk was 400 ml. Since we like spicy, I added in a little over a tsp of sambal oeleak to make up for the cayenne. I also had to sub lemon grass flakes for the lemon zest. I was too lazy, so didn't take the chicken out to brown, just simmered on the stove until it was done. Despite all my changes, it turned out great! Had quite a bite--not too much, but enough to have a pleasant burn in my mouth! Served with peas and jasmine rice.

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    • on May 07, 2009


      If you can, use bruised lemongrass stalks instead of the lemon zests for a more authentic tasting dish. If you get fresh turmeric and fresh coriander, use those too. I added cubed potato, and hard boiled eggs to the dish for a heartier meal. Loved the taste. Thank you for sharing.

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    • on February 25, 2009


      This is a keeper! Take heed to the warning that this is spicy, because it packs a bit of heat! I've made this twice now and I'm down to 1/4 tsp cayenne to accommodate the kids. I use an entire 15 oz can of coconut milk and simmer the chicken in it until done instead of pulling it out and grilling. We serve with white rice and steamed broccoli. Thanks for sharing Sara!

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    Read All Reviews (6)


    Nutritional Facts for Indonesian Chicken

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 382.1
    Calories from Fat 208
    Total Fat 23.1 g
    Saturated Fat 5.6 g
    Cholesterol 92.8 mg
    Sodium 730.7 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 2.0 g
    Sugars 3.6 g
    Protein 34.0 g

    The following items or measurements are not included:

    low-fat coconut milk

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