Indonesian Chicken Curry
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 large onion
- 2 cm ginger
- 500 g boneless chicken
- 22.18 ml oil
- 29.58 ml curry powder
- 177.44 ml coconut milk
- 118.29 ml water
- 22.18 ml tomato paste
directions
- Chop onions and grate ginger.
- Slice meat thinly.
- Heat half the oil in a heavy frying pan.
- Brown meat and set aside.
- Heat remaining oil in pan and add onion, ginger and curry powder.
- Fry for a few minutes, stirring.
- Return meat to pan and season to taste.
- Add coconut milk, water and tomato paste.
- Bring to the boil and simmer covered for 10 minutes.
- Uncover curry and simmer for a further ten minutes.
- Serve with rice.
- If you feel like it, stir through some chilli flakes.
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RECIPE SUBMITTED BY
Hi all. Currently live in Adelaide, Australia. Have 2 beautiful teenage daughters who also love cooking and trying new recipes. I absolutely love chilli - even have it on poached eggs for breakfast!!
I collect cookbooks - not that I need them now I have found this website!! I do like to sit with a glass of wine and skim through looking at recipes. Ainsley Harriot is a favourite - his spaghetti with red wine bolognaise sauce is heavenly!!
I have a collection of recipes dating back to the 1970's (started collecting them when I was 14) - my children keep saying they want it when I die!!(no intention of going anywhere yet!). I am now doing up 2 books for the kids with my best recipes to give them when they leave home to stop any arguments.