Indonesian Chicken Curry Recipe

4.42 from 93 votes

Unleash the flavors of Indonesia in your kitchen with this Indonesian Chicken Curry recipe. This recipe brings a touch of the exotic to your dinner table, perfect for those eager to explore new cuisines.

Prep Time15

Cook Time20

Total Time35

Course: Main Dish

Cuisine: Asian

Diet: Gluten Free, Dairy Free

Servings: servings

Calories: 740kcal

Author: Linda

Equipment

Ingredients

2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
1/8 tsp 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 tbsp 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

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

Storage Info:

Store the Indonesian Chicken Curry in an airtight container in the refrigerator for up to 3-4 days for optimal freshness. To freeze, place it in a sealed container for up to 2 months. When ready to eat, thaw it in the fridge overnight. To reheat, gently warm it on the stovetop over low heat, stirring occasionally until heated through. Alternatively, you can use a microwave, heating in intervals and stirring in between, to ensure even warming without overcooking.

Nutrition