Indonesian Style Chicken Curry
Dive into the rich, aromatic flavors of Indonesian-style chicken curry, a comforting dish that combines tender, bone-in chicken with a fragrant blend of spices, creamy coconut milk, and traditional Southeast Asian ingredients like lemongrass, kaffir lime leaves, and turmeric. This hearty curry is simmered to perfection, allowing the bold notes of shallots, garlic, ginger, and red chili peppers to meld beautifully into a luscious, golden broth with just the right balance of heat and sweetness from palm sugar. Perfectly paired with steamed jasmine rice, this dish is a celebration of authentic Indonesian cuisine and an ideal weeknight dinner that’s both satisfying and easy to prepare. Garnish with fresh cilantro for an extra pop of flavor and color!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, skinless)
- 400 ml Coconut milk
- 250 ml Water
- 6 pieces Shallots
- 5 pieces Garlic cloves
- 30 g Fresh ginger
- 1 tsp Turmeric powder
- 2 tsp Ground coriander
- 1 tsp Ground cumin
- 2 pieces Red chili peppers (adjust to taste)
- 2 pieces Lemongrass stalks
- 4 pieces Kaffir lime leaves
- 2 pieces Bay leaves
- 1 tbsp Palm sugar or brown sugar
- 1 tsp Salt
- 2 tbsp Cooking oil
- 2 tbsp Fresh cilantro (optional, for garnish)
Instructions
Prepare the chicken by cutting it into serving-sized pieces and set aside.
In a blender or food processor, combine shallots, garlic, ginger, turmeric powder, coriander, cumin, and chili peppers. Blend into a smooth paste. If necessary, add a small amount of water to help blend.
Bruise the lemongrass stalks by smashing them gently with the back of a knife to release their aroma.
Heat the cooking oil in a large pot or wok over medium heat. Add the spice paste you prepared earlier and sauté for 5–7 minutes, stirring frequently, until fragrant and the oil starts to separate from the paste.
Add the lemongrass, kaffir lime leaves, and bay leaves to the pot. Stir and cook for another 1–2 minutes.
Add the chicken pieces to the pot and stir well to coat them in the spice mixture. Cook for 5 minutes to lightly brown the chicken.
Pour in the coconut milk and water. Stir gently to mix everything together.
Add the palm sugar and salt. Adjust the seasoning as needed.
Bring the curry to a boil, then reduce the heat to low and cover the pot. Let it simmer for 30 minutes, stirring occasionally, until the chicken is fully cooked and tender, and the curry sauce has thickened slightly.
Remove the lemongrass, kaffir lime leaves, and bay leaves before serving.
Serve hot with steamed jasmine rice and garnish with freshly chopped cilantro, if desired.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 11.3 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1145 mg | 24% | |
*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.
