Indonesian Chicken Curry

Name: Indonesian Chicken Curry
Total time: 40 min
Ingredients: 2 shallot; 1 red chilli; 1 tbsp fresh ginger (finely grated ); 1 tomato (roughly chopped); 2 cloves garlic; 1 tbsp fresh turmeric (can substitute dried, but fresh is better); 1 stalk lemongrass (outer leaves removed and chopped roughly); 1 tbsp coriander seeds; ½ tbsp ground cumin; 1 tbsp caster sugar; 5 tbsp sunflower oil; 1 stalk lemongrass (bashed and tied in a knot); 2 bay leaves; 2 kaffir lime leaves; 375 g chicken breast (diced); 1 tbsp tamarind paste; 200 ml coconut milk; ½ butternut squash; 175 g rice

40 mins

621 cals per serving

Donal's Notes

This is one of the best recipes I picked up while travelling in Bali a few years ago and it’s such a hit I still cook it often. With shrimp paste, tamarind, palm sugar and ginger, it has that complex sweet/salty/sour flavour that South-East Asian carries off so well.

Equipment

Food processor

Wok

Wooden spoon

Knife

Chopping board

Method

Peel and cut the butternut squash into cubes.

Place all the ingredients for the curry paste into a food processor and blitz until smooth.

Heat the oil in a wok over a medium heat. Add the curry paste, lemongrass, bay leaves and lime leaves.

Cook for a minute until coated in oil and fragrant, stirring constantly.

Add the chicken and cook for two to three minutes until lightly browned.

Add the tamarind paste and 100ml of water the butternut squash and cook for 15-20 minutes, until the chicken is cooked through and the liquid has reduced slightly.