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
I have a dilemma, my wife will/can not eat anything spicy but I like some spice especially in curries. Are there chilies I can use that have a good flavor profile for dishes like this but without the heat? I usually have to chili oil or chili crisp on my plate, but it is not the same as when cooked into the dish. Thanks
Hi Mark,
That’s a totally fair dilemma — keeping the dish flavorful and authentic while respecting your wife’s spice tolerance. You’re not alone in that challenge! The good news is: yes, there are chilies and chili-adjacent options that bring deep flavor without the searing heat.
Here are some flavorful low-heat or no-heat chili options you can cook into the dish:
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1. Kashmiri Chilies (or Kashmiri chili powder)
• Heat: Mild
• Flavor: Smoky, slightly fruity, rich color
• Use: Replace dried red chilies in the paste. They’ll give you gorgeous color and warm flavor without much heat.
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2. Aleppo Pepper
• Heat: Mild to medium (more of a tingle)
• Flavor: Sweet, tangy, a bit raisin-y
• Use: Add to the paste or stir into the dish later if you want more control.
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3. Guajillo or Ancho Chilies (used in Mexican cooking)
• Heat: Mild
• Flavor: Earthy, sweet, dried fruit, slightly smoky
• Use: Soak and blend into your curry paste for complexity.
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4. Sweet Paprika or Smoked Paprika
• Heat: None (unless you accidentally grab the hot version)
• Flavor: Smoky or sweet, depending on the type
• Use: Add alongside turmeric and nutmeg for extra depth without burn.
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Alternative: Make Two Versions from One Base
Since the paste is the flavor backbone here, you could:
1. Make the paste without any spicy chilies — use Kashmiri or sweet paprika instead.
2. Split the curry after the chicken is browned and the broth is in — and then stir some chili oil, chopped Thai chilies, or a spoonful of sambal into your half.
This keeps the cooking straightforward while giving both of you what you want.
Let us know which options you try and how you like it.
I love this recipe! It’s so tasty and super easy to make. My husband loved it too! 😋
Amazing!, love this so much, I added a touch of sugar, could just drink (and will later when I eat it) the sauce!
I tried it for dinner today! Wow! Very delicious! I made it with peanuts! Because it is cheaper than cashews in the US. The whole family liked it! Thank you for the recipe!
I want to try this but I am on a keto diet and it has too many carbs. Are the carbs from the rice or something else in the recipe that I can modify? Thanks!
Hi Marcy,
I updated the recipe to have 6 cups of cooked rice. With the rice it is 64g carbs, without it is 19g carbs. I hope that helps.
– Linda