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You are here: Home / Recipes / Indonesian Chicken Curry #AtoZChallenge

Indonesian Chicken Curry #AtoZChallenge

Yum

Updated on December 2, 2016 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.

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

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
  • 1/2 tsp Turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp nutmeg powder
  • 1/4 cup cashew nuts
  • 1/2 cup shallot
  • 1 1/2 tbsp Ginger Garlic paste
  • 3 cloves
  • 3 Red chillies dried
  • 2 green chilies slit
Others
  • 3 tbsp oil
  • 3 lime leaves
  • 2 lil' lemon grass
  • 2 1 inch cinnamon sticks
  • 200 gms Chicken Breasts cut into cubes
  • 1/4 cup thick coconut milk
  • 1/2 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.
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Adapted from the March 2014 issue of Saveur Magazine

 

 5,303 total views,  1 views today

Filed Under: Chicken, Other Asian Flavours, Side Dishes

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 8, 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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