Indonesian-Style Chicken Curry
Recipe: #21294
October 13, 2015
Categories: Chicken, Indian, Sunday Dinner, Gluten-Free, Kosher, No Eggs, Non-Dairy, Spicy, Chicken Dinner, Indian Chicken, more
"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."
Ingredients
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.