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Cover - Indonesian Chicken Curry

Indonesian Chicken Curry

40 mins
621 cals per serving
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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.

Ingredients

shallots
shallots
red chilli
red chilli
fresh ginger
fresh ginger
tomato
tomato
garlic
garlic
fresh turmeric
fresh turmeric
lemongrass
lemongrass
coriander seeds
coriander seeds
ground cumin
ground cumin
caster sugar
caster sugar
sunflower oil
sunflower oil
bay leaves
bay leaves
kaffir lime leaves
kaffir lime leaves
chicken breasts
chicken breasts
tamarind paste
tamarind paste
coconut milk
coconut milk
butternut squash
butternut squash
rice
rice

Equipment

Food processor
Food processor
Wok
Wok
Wooden spoon
Wooden spoon
Knife
Knife
Chopping board
Chopping board

Method

1

Peel and cut the butternut squash into cubes.

2

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

3

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.

4

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.

5

Pour in the coconut milk slowly and stir through until it is fully incorporated.

6

Cook for a further five minutes, until slightly reduced. Season to taste.

Serve with boiled rice.

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