Indonesian-Style Chicken Curry

READY IN: 1hr 15mins
Recipe by Tisme

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.

Top Review by Peter J

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.

Ingredients Nutrition

Directions

  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.

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