Unleash the flavors of Indonesia in your kitchen with this Indonesian Chicken Curry recipe. This recipe brings a touch of the exotic to your dinner table, perfect for those eager to explore new cuisines.
I wish I could bottle up the smell of this Indonesian Chicken Curry and wear it around like perfume. Okay, that may be taking things a little far. I’d probably attract all sorts of interesting people, though.
My point is that this curry smells absolutely amazing. Oh, and it tastes just as good as it smells. Seriously, I was just standing over the pan and using my hand to waft the steam toward my face so I could inhale more of this fragrant goodness.
Table of Contents
Reasons to Love This Curry
- Indonesian Chicken Curry combines spices that create a uniquely rich and layered taste experience.
- The use of traditional Indonesian spices and kaffir lime leaves infuses the dish with an irresistible aroma.
- The warm, creamy texture and spiced flavors provide a comforting, home-cooked feeling.
Recipe Ingredients
- Ground Coriander: Offers a sweet, earthy taste with a hint of citrus.
- Coconut Milk: Creamy and rich, it balances the spices, and adds a subtle sweetness.
- Lemongrass: Provides a fresh, lemony aroma and a slight hint of mint.
See the recipe card for full information on ingredients and quantities.
Variations
- Almond Milk for Coconut Milk: Use unsweetened almond milk for a lighter, nuttier alternative.
- Lime Zest for Lemongrass: If lemongrass is unavailable, use lime zest to mimic its citrusy flavor.
How to Make Indonesian Chicken Curry
Step # 1: Place the spices, chilies, cashews, garlic, shallot, and ginger in a food processor.
and grind them into a paste.
Step #2: Heat the peanut oil in a large skillet or wok over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let them cook for one minute.
Step #3: Add the ground paste and use a wooden spoon to break it up and mash it into the oil. Let it cook for two minutes.
Step #4: Add the chicken pieces and cook for two to three minutes per side, until browned.
Step #5: Stir in half of the coconut milk and all the chicken broth. Cover, reduce heat to low, and let it simmer for 10 minutes or until the chicken is cooked through.
Step #6: Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.
Expert Tips
Spices: Using whole spices and then grinding them can give a fresher, more intense flavor compared to pre-ground spices. If you have the time and the tools (like a spice grinder or a mortar and pestle), it will elevate the dish’s taste.
Coconut Milk: For a richer curry, opt for full-fat coconut milk. If you prefer a lighter version, lite coconut milk works well too.
Frequently Asked Questions
Yes, you can use bone-in chicken thighs or drumsticks. They add more flavor but need longer cooking time to ensure they’re fully cooked. Adjust the simmering time as needed.
Yes, you can use a mortar and pestle to grind the spices and other ingredients into a paste. It’s more labor-intensive but can enhance the flavor and texture.
Storage Info
Store the Indonesian Chicken Curry in an airtight container in the refrigerator for up to 3-4 days for optimal freshness. To freeze, place it in a sealed container for up to 2 months. When ready to eat, thaw it in the fridge overnight. To reheat, gently warm it on the stovetop over low heat, stirring occasionally until heated through. Alternatively, you can use a microwave, heating in intervals and stirring in between, to ensure even warming without overcooking.
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Indonesian Chicken Curry Recipe
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Ingredients
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground nutmeg
- 1 teaspoon ground turmeric
- 1/8 tsp ground cloves
- 4 dried red chilies - stems removed
- 2 fresh green Thai chiles - stems and seeds removed
- 1/4 cup raw cashews
- 4 cloves garlic - peeled
- 1 large shallot - peeled
- 2 inches fresh ginger - peeled and sliced
- 3 tbsp peanut or vegetable oil
- 5 wild lime leaves
- 2 sticks cinnamon
- 3 small stalks lemongrass
- 3 pounds boneless - skinless chicken breasts, cut into large chunks
- 1 14.5 ounce can coconut milk, divided
- 1 cup chicken broth
- 4 Tablespoons fish sauce
- 6 cups cooked rice - for serving
Instructions
- Place the spices, chilies, cashews, garlic, shallot, and ginger in a food processor and grind them into a paste.
- Heat the peanut oil in a large skillet or wok over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let them cook for one minute.
- Add the ground paste and use a wooden spoon to break it up and mash it into the oil. Let it cook for two minutes.
- Add the chicken pieces and cook for two to three minutes per side, until browned.
- Stir in half of the coconut milk and all the chicken broth. Cover, reduce heat to low, and let it simmer for 10 minutes or until the chicken is cooked through.
- Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.
NOTES
Nutrition
Can i substitute the ginger for galangal?
I haven’t tried this myself, but it sounds delicious!
I made this on Wednesday and it was fantastic. I added extra peanut butter which increased to the peanut taste. Really easy to do and amazing on the pallet.
I cannot begin to tell you how much I have fallen in love with this recipe! I love it! And so does my family! We only consume organic chicken in Bali so we ordered our ingredients from https://www.baliorganic.id/organic-chicken-eggs/. I don’t know if this recipe tastes different if I use chicken but i do believe that I ordered really good quality chicken. Love this recipe. It’s so easy, delicious and quick! Highly recommended to everybody!
Hi Anetta, I come from Indonesian and this is my favorite food. It took a lot of spices to make this delicious dish. I live in Germany now, fortunately I can find fresh ingredients at Asian shop, so I still can cook it anytime I want. Thanks to share our traditional food recipe :-). Amallia
Iam very impressed with this recipe. I can say this is original recipe for Indonesian food. As an Indonesian and living overseas, its quite hard to find original flavour of Indonesian food. But yes I always cook from scratch using fresh ingredients, I got evrything in my pantry, all full of Asian spices. So I made this last night for dinner, trouble is, its awesome taste similar as my mum’s recipe and reminds me of home !! Honestly Iam not good at cooking but Iam really impressed with this, you are awesome!! Thanks for sharing xx
Wow, thank you so much! I’m so glad that the recipe stays true to the culture. 🙂