Aromatic Indonesian Chicken Curry
This Aromatic Indonesian Chicken Curry brings the essence of authentic Indonesian flavors right to your kitchen. A harmonious blend of fragrant spices like coriander and lemongrass, coupled with creamy coconut milk, envelopes tender chicken pieces in a rich and velvety sauce. Ideal for those who appreciate a mild yet flavorful dish, this curry pairs beautifully with jasmine rice, creating a comforting meal perfect for any occasion. Despite its luxe taste, it's surprisingly simple to prepare, making it a favorite for family dinners.
6
Servings
417
Calories
13
Ingredients
Ingredients
coriander seed
1 tablespoon (ground)
red chili pepper flakes
1/2 teaspoon (crushed)
garlic cloves
2 (chopped)
onion
1 medium (chopped)
fresh ginger
10 cm piece (peeled and thinly sliced)
peanut oil
3 tablespoons (none)
kaffir lime leaves
5 (none)
cinnamon sticks
4-6 (each about 10cm) (none)
lemongrass
1 stalk (tied into a knot)
chicken thighs and legs
1 1/2 kg (none)
coconut milk
2 cups (divided)
salt
3/4 teaspoon (none)
jasmine rice
as needed (cooked, for serving)
Instructions
1
Grind the coriander seeds and red chili pepper flakes into a fine powder using a spice grinder or mortar and pestle. Place the ground spices in a small food processor.
2
Add garlic, onion, and sliced ginger to the processor. Blend everything into a smooth paste, adding 1-2 tablespoons of water if needed for consistency.
3
In a large casserole or saucepan with a lid, heat the peanut oil over medium-low heat. Add the prepared spice paste and cook, stirring often, until it becomes fragrant, approximately 5-7 minutes.
4
Introduce the kaffir lime leaves, cinnamon sticks, and knotted lemongrass stalk to the pan. Continue to cook, stirring occasionally, for about 2 minutes or until the cinnamon emits a strong aroma.
5
Increase the heat to medium. Add the chicken thighs and legs, cooking until they are golden brown on all sides, around 8-10 minutes, turning once midway.
6
Stir in 1 cup of coconut milk, 1 1/4 cups of water, and salt. Bring the mixture to a simmer and cook uncovered for 40-50 minutes or until the chicken is tender, stirring occasionally to prevent sticking.
7
Pour in the remaining coconut milk and cook, stirring, for an additional 2 minutes to warm through and integrate the flavors.
8
Remove the dish from heat and let it rest for 15 minutes, allowing the flavors to meld. Discard the cinnamon sticks before serving.
9
Serve the chicken curry over jasmine rice and enjoy.
Nutrition Information
25g
Fat
20g
Carbs
33g
Protein
3.3g
Fiber
400mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Aromatic Indonesian Chicken Curry?
Aromatic Indonesian Chicken Curry is a rich and velvety dish featuring tender chicken simmered in a fragrant blend of coriander, lemongrass, and coconut milk.
How many servings does this recipe make?
This recipe is designed to yield 6 servings.
Is this chicken curry spicy?
This curry is mild yet flavorful, using only half a teaspoon of red chili pepper flakes to provide a gentle heat.
What type of chicken is best for this recipe?
The recipe recommends using 1.5 kg of chicken thighs and legs for the best flavor and tenderness.
What aromatics are used in the dish?
Key aromatics include kaffir lime leaves, cinnamon sticks, and a knotted lemongrass stalk.
How long does the chicken need to simmer?
The chicken should be simmered uncovered for 40-50 minutes until it is tender.
What side dish is recommended with this curry?
It is traditionally served over jasmine rice.
How do I prepare the spice paste?
Grind coriander seeds and chili flakes, then blend with garlic, onion, and ginger in a food processor until smooth.
What is the calorie count per serving?
Each serving contains approximately 417 calories.
Can I use a different oil instead of peanut oil?
While peanut oil is suggested for flavor, any neutral cooking oil can be used as a substitute.
What is the role of lemongrass in this recipe?
Lemongrass provides a citrusy, herbal aroma that is essential for authentic Indonesian flavor; it is tied in a knot and simmered with the sauce.
How much ginger is required?
You will need a 10 cm piece of fresh ginger, which should be peeled and thinly sliced before blending.
Do I leave the cinnamon sticks in when serving?
No, you should discard the cinnamon sticks before serving the dish.
How much coconut milk is used in total?
The recipe requires 2 cups of coconut milk, added in two separate stages.
Why must the curry rest for 15 minutes?
Resting the dish allows the complex flavors of the spices and aromatics to fully meld together.
What is the fat content per serving?
There are 25g of fat per serving.
How much protein is in each serving?
Each serving provides about 33g of protein.
Is there any sugar in this recipe?
No, there is no added sugar in this chicken curry recipe.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
What is the sodium content?
Each serving contains approximately 400mg of sodium.
How many kaffir lime leaves are used?
The recipe calls for 5 kaffir lime leaves.
Do I need to brown the chicken?
Yes, you should cook the chicken thighs and legs for 8-10 minutes until they are golden brown on all sides.
How much salt should I add?
The recipe specifies 3/4 teaspoon of salt.
Is this recipe suitable for families?
Yes, it is family-friendly due to its mild spice level and comforting nature.
What should I do if the spice paste is too thick?
You can add 1-2 tablespoons of water to the food processor to help achieve a smooth consistency.
When do I add the second portion of coconut milk?
Add the remaining coconut milk after the chicken is tender and cook for an additional 2 minutes.
How many garlic cloves are needed?
You will need 2 chopped garlic cloves for the spice paste.
What kind of onion should I use?
One medium chopped onion is used to make the base paste.
Is this dish considered difficult to make?
No, it is described as surprisingly simple to prepare despite its authentic and complex taste.
How much fiber does it contain?
Each serving provides 3.3g of fiber.