Indonesian-Style Chicken Curry

15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"Another find from my favourite paper, Weekly Times. I used chicken breast's as the family do not like chicken thigh. This curry is not too hot or spicy, with a beautiful sauce that clings to the chicken. This is a great meal to serve with rice."

Original is 5 servings

Nutritional

  • Serving Size: 1 (362.2 g)
  • Calories 565.3
  • Total Fat - 48.7 g
  • Saturated Fat - 29.4 g
  • Cholesterol - 54.8 mg
  • Sodium - 502.6 mg
  • Total Carbohydrate - 30.8 g
  • Dietary Fiber - 11.7 g
  • Sugars - 8.1 g
  • Protein - 13.9 g
  • Calcium - 162.8 mg
  • Iron - 4.2 mg
  • Vitamin C - 58.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.

Step 2

Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.

Step 3

Cook, stirring frequently, until fragrant, 5-7 minutes.

Step 4

Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.

Step 5

Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.

Step 6

Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.

Step 7

Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.

Step 8

Add the remaining coconut milk; cook for 2 minutes.

Step 9

Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.

Tips


No special items needed.

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