Exotic Indonesian Style Chicken
Transport your taste buds to the vibrant streets of Indonesia with this Exotic Indonesian Style Chicken recipe. This dish features tender, golden-browned chicken thighs simmered in a rich, aromatic coconut milk sauce infused with traditional spices like turmeric, coriander, and cumin. The addition of kaffir lime leaves, lemongrass, and red chili adds layers of bold, zesty flavors, while a splash of lime juice at the end offers a refreshing tang. This one-pan recipe is easy to make yet delivers an authentic Indonesian experience, perfect for weeknight dinners or special occasions. Pair it with freshly steamed rice to soak up the creamy, spice-laden sauce, and garnish with cilantro for a vibrant finish. Ready in just one hour, this savory masterpiece is sure to become a household favorite!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 400 ml Coconut milk
- 4 pieces Shallots
- 3 pieces Garlic cloves
- 1 tablespoon Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 4 pieces Kaffir lime leaves
- 1 piece Lemongrass stalk
- 2 pieces Red chili
- 2 tablespoons Cooking oil
- 1 teaspoon Salt
- 1 teaspoon Palm sugar (optional)
- 200 ml Water
- 1 piece Lime
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Start by preparing the marinade. In a food processor or mortar and pestle, blend shallots, garlic, ginger, turmeric powder, coriander powder, cumin powder, and 1 red chili into a smooth paste.
Rub the blended spice paste all over the chicken thighs and let them marinate for at least 30 minutes (or overnight for better flavor).
Heat cooking oil in a large skillet or wok over medium heat. Add the marinated chicken thighs and sear them for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the remaining chili (sliced), kaffir lime leaves, and the bruised lemongrass stalk. Sauté for 2 minutes until aromatic.
Return the chicken to the skillet and pour in the coconut milk and water. Stir well to combine.
Season with salt and palm sugar, if using. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 30-35 minutes, or until the chicken is cooked through and the sauce has thickened.
Once done, squeeze the juice of 1 lime into the skillet and give it a good stir.
Garnish with freshly chopped cilantro and serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 578 mg | 25% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 9.3 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 459 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
