Indonesian Chicken Curry
Immerse yourself in the bold and vibrant flavors of Southeast Asia with this Indonesian Chicken Curry. Featuring tender, bone-in chicken thighs simmered in a creamy coconut milk base infused with aromatic spices like turmeric, coriander, and cumin, this dish is a sensory delight. Fresh ginger, shallots, and garlic form a fragrant spice paste, while kaffir lime leaves and bruised lemongrass add a zesty, citrusy depth. The subtle heat from red chili peppers balances perfectly with the richness of the sauce, creating a dish that's both comforting and exotic. Ready in just an hour, this curry is the perfect weeknight meal or special occasion dish, best served over a bed of fluffy jasmine rice for a complete Indonesian-inspired feast.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 400 ml coconut milk
- 5 pieces shallots
- 4 pieces garlic cloves
- 1 inch ginger
- 1 piece lemongrass stalk
- 2 pieces red chili peppers
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 3 pieces kaffir lime leaves
- 2 tablespoons cooking oil
- 250 ml water
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions
Prepare the spice paste by blending the shallots, garlic, ginger, red chili peppers, turmeric, coriander, and cumin with 2 tablespoons of water until smooth.
Heat cooking oil in a large pot over medium heat. Add the spice paste and sauté for 3-4 minutes until fragrant.
Bruise the lemongrass stalk by tapping it gently with the back of a knife and add it to the pot along with the kaffir lime leaves. Stir for another minute.
Add the chicken thighs to the pot and coat them well with the spice mixture. Cook for 5 minutes, turning occasionally to sear the chicken on all sides.
Pour in the coconut milk and water, then bring the curry to a gentle simmer.
Add the salt and sugar, stirring to combine. Let the curry simmer uncovered for 30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened slightly.
Taste the curry and adjust seasoning if necessary. Remove the lemongrass stalk before serving.
Serve hot with steamed jasmine rice or your favorite side dish.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 632 mg | 27% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 10.3 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 698 mg | 15% | |
*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.
