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    You are in: Home / Recipes / Indonesian-Style Chicken Curry Recipe
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    Indonesian-Style Chicken Curry

    Indonesian-Style Chicken Curry. Photo by Peter J

    1/2 Photos of Indonesian-Style Chicken Curry

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Tisme's Note:

    Another find from my favourite paper, Weekly Times. I used chicken breast's as the family do not like chicken thigh. This curry is not too hot or spicy, with a beautiful sauce that clings to the chicken. This is a great meal to serve with rice.

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    Units: US | Metric


    1. 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. 2
      Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
    3. 3
      Cook, stirring frequently, until fragrant, 5-7 minutes.
    4. 4
      Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
    5. 5
      Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
    6. 6
      Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
    7. 7
      Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
    8. 8
      Add the remaining coconut milk; cook for 2 minutes.
    9. 9
      Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on April 18, 2014


      This was delicious and had a wonderful aroma while cooking. The only changes I made was to use two small fresh chillies instead of the flakes and sprinkled a little turmeric over the paste at step 4 to add a little more colour. I used a little less chicken but the full quantity of everything else so there was plenty of the wonderful curry to go over the rice.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2012


      Tisme, what can I say .... Fabulous :) Rich, creamy and aromatic, this is a luxurious curry, especially suited to those who prefer less heat. For my personal taste, I would have added a little more in the way of heat, but DH really loved it as is! It was just the 2 of us so I halved the recipe ... well, more than halved the meat, since we dont eat much in the way of meat (and I used chicken breast fillets, cubed), maybe 3/4d the sauce, since we do love sauce ...... I did think some steamed broccoli tossed in would have been wonderful, didnt do it this time but will the next. I shouldnt have halved it, coz now we have no leftovers :( and I know they would have been stupendous ........ just have to make it again :) Thanks, Tis, this recipe was made for the Aus/NZ Please Make My Recipe tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Indonesian-Style Chicken Curry

    Serving Size: 1 (353 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1427.0
    Calories from Fat 825
    Total Fat 91.7 g
    Saturated Fat 40.6 g
    Cholesterol 315.0 mg
    Sodium 781.6 mg
    Total Carbohydrate 82.6 g
    Dietary Fiber 1.4 g
    Sugars 77.4 g
    Protein 67.0 g

    The following items or measurements are not included:

    fresh ginger

    kaffir lime leaves



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