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    Indonesian Chicken Curry #AtoZChallenge

    Yum

    Updated on January 29, 2021 By Shalini 11 Comments - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.

    Jump to Recipe·Print Recipe

    I have a confession to make. And a good one at that. I loooove Indian Curries. Add coconut milk to it, that becomes undoubtedly my favorite. Blame it on my South-Indian genes, but that's my one true love.

    I called up Mom a couple of days back to ask what I should be cooking for the letter I. I honestly didn't expect that she would come up with this recipe. All she said was to give it a shot.

    I did and I absolutely adored it.Indonesian Chicken Curry1

     

    It is quite similar to the Kerala Chicken Stew. The fried shallots, along with a tinge of spices and coconut milk brings out the delicious flavour of the dish.

    Indonesian Chicken Curry

    The aroma fills the kitchen and boy oh boy, you are surely in for a treat. And the beautiful color- that's from turmeric.

    Indonesian Chicken Curry2

    Print
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    Adapted from the March 2014 issue of Saveur Magazine

     

    Indonesian Chicken Curry
    Print Recipe
    Servings
    3 people
    Cook Time
    30 mins
    Servings
    3 people
    Cook Time
    30 mins
    Indonesian Chicken Curry
    Print Recipe
    Servings
    3 people
    Cook Time
    30 mins
    Servings
    3 people
    Cook Time
    30 mins
    Ingredients
    To Grind
    • ½ teaspoon Turmeric powder
    • 1 tablespoon coriander powder
    • 1 teaspoon cumin powder
    • 1 tsp nutmeg powder
    • ¼ cup cashew nuts
    • ½ cup shallot
    • 1 ½ tablespoon Ginger Garlic paste
    • 3 cloves
    • 3 Red chillies dried
    • 2 green chilies slit
    Others
    • 3 tablespoon oil
    • 3 lime leaves
    • 2 lil' lemon grass
    • 2 1 inch cinnamon sticks
    • 200 gms Chicken Breasts cut into cubes
    • ¼ cup thick coconut milk
    • ½ cup thin coconut milk
    • 1 cup water/chick stock
    Servings: people
    Instructions
    1. Grind together the ingredients mentioned under the category - To Grind.
    2. In a non-stick skillet or iron pan, add oil. Once hot, add cinnamon sticks, lemongrass stalks, and lime leaves. Saute for about a minute.
    3. Add the ground paste and saute for a couple of minutes.
    4. Add chicken pieces and cook for a couple of minutes per side, until browned.
    5. Add the thick coconut milk and water/stock. Mix well. Cover and cook in low heat for about 10-15 mins or until chicken is cooked through.
    6. Add the thin coconut milk and cook for a few more minutes.
    7. Serve hot with rice.
    Share this Recipe
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    Jerk Chicken #AtoZChallenge »

    About Shalini

    Namaste! I'm Shalini, the blogger behind Something's Cooking(since 2014). I share only our best, family approved recipes with YOU because I've tried and tested every recipe published on this blog. You can find easy Keto, low-carb recipes, and authentic Indian recipes including South Indian (Kerala) foods. You can rest assured that Indian cooking will be made easy. Thanks for stopping by! I'm so happy you're here.

    Reader Interactions

    Comments

    1. Supriya Kutty says

      August 08, 2019 at 3:29 pm

      I just love this combination of chicken and Rice, I just love curries very much. I have an attraction for curries with coconut milk too. The chicken is looking so tender and juicy. I will definitely try this recipe at home and let you know. Thank you for sharing this interesting recipe.

      Reply
    2. Soumya says

      April 12, 2016 at 12:42 pm

      Such a simple recipe and oh so delicious looking!

      Reply
    3. Aathira says

      April 12, 2016 at 2:24 am

      I have a fondness for curries with coconut milk too 😀 We can always blame it on our mallu genes 🙂 I love our chicken stew, so maybe I will like this one too.

      Reply
    4. Carrie-Anne says

      April 11, 2016 at 10:42 pm

      I love curries, though I need to drink a lot of water or have something like a yoghurt sauce to offset the intense spiciness that inevitably results!

      Reply
    5. Tina Basu says

      April 11, 2016 at 4:36 pm

      wow super Shalini, making your Afghani kebab today!

      Reply
    6. Rajlakshmi says

      April 11, 2016 at 1:35 pm

      When in doubt I add coconut milk... It transforms the dish instantly... I love your food photos as well. Lovely presentation

      Reply
    7. JazzFeathers says

      April 11, 2016 at 11:48 am

      You know what? I love curry too 🙂
      Another good-looking good-sounding, have-to-try recipes.

      @JazzFeathers
      The Old Shelter - Jazz Age Jazz

      Reply
    8. My Era says

      April 11, 2016 at 10:36 am

      This is pure love. I have eaten it in Malaysia and I was smitten by the aroma and the soft creamy texture coconut milk adds to it.
      Your series is turning out to be mind-blowing delicious <3

      Reply
    9. Bellybytes says

      April 11, 2016 at 10:03 am

      I too love coconut and can't resist coconut based curries. Will try this one next Sunday

      Reply
    10. sulekha says

      April 11, 2016 at 2:02 am

      The curry looks great with the golden yellow color of the turmeric. I love any curry with coconut milk in it, am hungry now at 2 in the morning 🙂

      Reply
    11. Vinay Leo R. says

      April 11, 2016 at 1:20 am

      Honestly, I'm not very fond of rice and chicken curry as a combo. But it does look delicious. 😀 Can see the chilli on the chicken and I hope it's as spicy.

      Reply

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    Hey there, I'm Shalini, food blogger and aspiring YouTuber. I live in the beautiful land of India and in my blog you can find authentic Indian recipes. I'm a Keto enthusiast and here you will also find ketogenic diet recipes for beginners.

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