INDONESIAN-STYLE CHICKEN CURRY
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.
Provided by Tisme
Categories Curries
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
- Cook, stirring frequently, until fragrant, 5-7 minutes.
- Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
- Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
- Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
- Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
- Add the remaining coconut milk; cook for 2 minutes.
- Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.
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Benita Chijoke
[email protected]Amazing!
Byron Perez
[email protected]This curry was easy to make and so flavorful! I used chicken thighs and they turned out so tender. My husband and I both loved it.
Op Rasu
[email protected]This Indonesian-style chicken curry was a hit with my family! The flavors were complex and delicious, and the chicken was cooked to perfection. I will definitely be making this again.