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

Ingredients                                                                  

• 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)

Method

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.

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).

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).
Serve hot with plain paratha or fragrant jasmine rice steamed. This dish tastes very delicious the next day too.

Bon Appétit!

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

You can Follow us for regular recipe updates:
Blog – indiancurryshack.com (Follow via E-mail)
Facebook – https://www.facebook.com/indiancurryshack/
Twitter – https://twitter.com/ICSbyAnugya