Indonesian Chicken Curry

This Indonesian Chicken Curry recipe is a savory and fragrant addition to your dinner lineup.  If you’ve never tried Indonesian food, this is the perfect recipe to introduce you to it.

I wish I could bottle up the smell of this Indonesian Chicken Curry and wear it around like perfume.

This Indonesian Chicken recipe is a savory and fragrant addition to your dinner lineup.  You are going to love this Indonesian Chicken Recipe!

Okay, that may be taking things a little far. I’d probably attract all sorts of interesting people, though.

My point is that this curry smells absolutely amazing. Oh, and it tastes just as good as it smells.

Seriously, I was just standing over the pan and using my hand to waft the steam towards my face so I could inhale more of this fragrant goodness.

Indonesian Chicken Curry - your neighbors will be knocking down your door. This Indo Curry smells HEAVENLY.

I think if we’ve learned anything from this post so far, it’s that I have an unhealthy relationship with food and I may or may not be huffing curry in my spare time.

Right. So I should probably start telling you about this delicious Indonesian-style curry.

If Thai Curry and Indian Curry fell in love and had a baby, that baby would be this Indonesian Curry.

It incorporates savory, umami flavors of fish sauce as well as aromatic notes from coriander and cinnamon.

I know the ingredient list looks a little daunting, but most of those ingredients get thrown into a food processor and ground to a pulp, so it’s really not that bad.

Indonesian Chicken Curry - your neighbors will be knocking down your door. This chicken in Indonesian smells HEAVENLY. Looking for Indonesian recipes chicken, then this recipe is for you!

Here you can see a whole hodge-podge of deliciousness that is going to be pulverized into a homemade Indonesian curry paste.

I spy shallots, garlic, ginger, dried red chilies, fresh green chilies, cashews, and a whole bunch of spices.

Indonesian Chicken Curry - your neighbors will be knocking down your door. This Indonesian Coconut Curry smells HEAVENLY.

See that beautiful color? That’s from the turmeric. It gives the end dish a beautiful golden color.

This Indonesian Chicken Curry recipe is a savory and fragrant addition to your dinner lineup. This recipe is one of my favorite Indonesian chicken dishes!

To make this, you’ll heat some oil in a pan and add some cinnamon sticks, lemongrass stalks, and wild lime leaves for flavor.

You can use a wok if you like, but I used my big ol’ 4-quart saute pan to contain all the saucy goodness. Then you’ll add in that colorful curry paste and let the spices toast to release their fragrances.

Next, you’ll add some chicken and brown the pieces on both sides.

Stir in some coconut milk and broth, then cover and simmer until the chicken is cooked through. Stir in a few healthy tablespoons of fish sauce, then serve piping hot with a side of rice.

This Indonesian Chicken Curry recipe is a savory and fragrant addition to your dinner lineup. This is a great Indonesian chicken dish.

This sauce is so good you’ll want to just eat it with a spoon.

This Indonesian Curry Chicken recipe is a savory and fragrant addition to your dinner lineup. 

If you’ve never tried Indonesian food, this is the perfect recipe to introduce you to the cuisine. If you like Thai food, you’ll love this Indonesian curry recipe.

This Indonesian Chicken recipe is a savory and fragrant addition to your dinner lineup. 

Here’s the Recipe!

Indonesian Chicken Curry

Indonesian Chicken Curry

Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This Indonesian Chicken Curry recipe is a savory and fragrant addition to your dinner lineup.  If you've never tried Indonesian food, this is the perfect recipe to introduce you to it.

Ingredients

  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon ground cloves
  • 4 dried red chilies, stems removed
  • 2 fresh green Thai chiles, stems and seeds removed
  • 1/4 cup raw cashews
  • 4 cloves garlic, peeled
  • 1 large shallot, peeled
  • 2 inches fresh ginger, peeled and sliced
  • 3 Tablespoons peanut or vegetable oil
  • 5 wild lime leaves
  • 2 sticks cinnamon
  • 3 small stalks lemongrass
  • 3 pounds boneless, skinless chicken breasts, cut into large chunks
  • 1 (14.5 ounce) can coconut milk, divided
  • 1 cup chicken broth
  • 4 Tablespoons fish sauce
  • 6 cups cooked rice, for serving

Instructions

  1. Place the spices, chilies, cashews garlic, shallot, and ginger in a food processor and grind into a paste.
  2. Heat the peanut oil in a large skillet or work over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let cook one minute. Add the ground paste and use a wooden spoon to break it up and mash into the oil. Let cook two minutes.
  3. Add chicken pieces and cook two to three minutes per side, until browned.
  4. Stir in half of the coconut milk and all of the chicken broth. Cover, reduce heat to low, and let simmer 10 minutes or until the chicken is cooked through.
  5. Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.

Notes

You can also use seeds or whole spices in place of the ground ones.
*It's up to you if you want to remove the cinnamon sticks, lime leaves, and lemongrass before serving. You don't want to eat them, but they make for a pretty presentation.
***Adapted from the March 2014 issue of Saveur Magazine

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 800Total Fat 24gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 11gCholesterol 194mgSodium 1296mgCarbohydrates 64gFiber 3gSugar 3gProtein 80g

Nutrition information has been auto-calculated for your convenience.

Did you make this recipe?

Take a picture and tag @thewanderlustkitchen on Instagram and hashtag it #thewanderlustkitchen. We can't wait to see your version!

April 21, 2014 | Last Updated on January 30, 2020 by Linda

9 thoughts on “Indonesian Chicken Curry”

  1. I want to try this but I am on a keto diet and it has too many carbs. Are the carbs from the rice or something else in the recipe that I can modify? Thanks!

    Reply
    • Hi Marcy,

      I updated the recipe to have 6 cups of cooked rice. With the rice it is 64g carbs, without it is 19g carbs. I hope that helps.

      – Linda

      Reply
  2. I made this on Wednesday and it was fantastic. I added extra peanut butter which increased to the peanut taste. Really easy to do and amazing on the pallet.

    Reply
  3. I cannot begin to tell you how much I have fallen in love with this recipe! I love it! And so does my family! We only consume organic chicken in Bali so we ordered our ingredients from https://www.baliorganic.id/organic-chicken-eggs/. I don’t know if this recipe tastes different if I use chicken but i do believe that I ordered really good quality chicken. Love this recipe. It’s so easy, delicious and quick! Highly recommended to everybody!

    Reply
  4. Hi Anetta, I come from Indonesian and this is my favorite food. It took a lot of spices to make this delicious dish. I live in Germany now, fortunately I can find fresh ingredients at Asian shop, so I still can cook it anytime I want. Thanks to share our traditional food recipe :-). Amallia

    Reply
  5. Iam very impressed with this recipe. I can say this is original recipe for Indonesian food. As an Indonesian and living overseas, its quite hard to find original flavour of Indonesian food. But yes I always cook from scratch using fresh ingredients, I got evrything in my pantry, all full of Asian spices. So I made this last night for dinner, trouble is, its awesome taste similar as my mum’s recipe and reminds me of home !! Honestly Iam not good at cooking but Iam really impressed with this, you are awesome!! Thanks for sharing xx

    Reply

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