Indonesian Chicken Curry

A taste that lingers in your mouth. Take a break from the regular chicken curry and try this absolutely flavorful version ‘Indonesian Chicken Curry’. The addition of lemongrass gives it a lovely aroma. Coconut cream enhances the taste manifold. Just get a few key ingredients and get cooking. If you can’t find those ingredients then get an Indonesian Curry Paste (I love the brand ‘dancing chef’) and Coconut Cream/Milk from the supermarket and go on with the cooking.

Preparation Time 15-20 minutes
Cooking Time 20-25 minutes
Servings  2-3
Main Ingredients Chicken Breasts, Black Bean Sauce & Capsicum (Bell Peppers)
Course  Main-course
Level of Cooking  Medium


  • Chicken Legs  (600 grams) – you can either keep the skin or remove it (I removed it)
  • Potatoes  2 Big diced
  • Curry Leaves  8-10
  • Lemongrass  2 ground/pounded
  • Galangal (a root from the ginger family, usually used in South-East Asian cooking)  1/2 inch ground/pounded
  • Onion  2 large ground/pounded
  • Shallots  6 ground/pounded
  • Garlic  4-5 cloves ground/pounded
  • Ginger  1/2 inch ground/pounded
  • Red Chilli  1 or 2 (based on your preference) ground/pounded
  • Tomato  1 big ground
  • Olive Oil (or any cooking oil)  3 tablespoons
  • Coconut Cream/Milk  200 grams
  • Turmeric Powder  1 1/2 teaspoon
  • Salt  to taste
  • Water  3 cups (you can add more for a thin consistency, then adjust the salt accordingly)


Step 1
Heat oil in a big pan. Add curry leaves. After a minute, add all the ground/pounded ingredients except the tomato. Sauté the ingredients for 7-10 mins. on low-medium flames or till the paste starts separating from the oil. Add tomato and saute for 5 minutes. Add, turmeric and salt and mix well.indo-chicken-curry-step-ics

Step 2
Add potato and mix. Add water after 2 minutes and mix well. After 5 minutes, add chicken and mix. Cover and cook till the chicken becomes soft (stir at intervals).indo-curry-chicken-steps-ics

Step 3
Add coconut cream/milk and mix well. Cover and cook for 5 minutes (add a cup or two of water if you want a thin curry and adjust the seasoning accordingly).indo-chicken-curry-indian-curry-shack
Serve hot with plain paratha or fragrant jasmine rice steamed. This dish tastes very delicious the next day too.indonesian-chicken-curry-indian-curry-shack

Bon Appétit!

I am taking this delicious Indonesian Chicken Curry to Angie’s Fiesta Friday# 161 co-hosted by Laura @ Feast Wisely

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