INDONESIAN CHICKEN CURRY RECIPE
This Indonesian Chicken Curry recipe is a savory and fragrant addition to your dinner lineup. If you've never tried Indonesian food, this is the perfect recipe to introduce you to it.
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 35m
Number Of Ingredients 20
Steps:
- Place the spices, chilies, cashews garlic, shallot, and ginger in a food processor and grind into a paste.
- Heat the peanut oil in a large skillet or work over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let cook one minute. Add the ground paste and use a wooden spoon to break it up and mash into the oil. Let cook two minutes.
- Add chicken pieces and cook two to three minutes per side, until browned.
- Stir in half of the coconut milk and all of the chicken broth. Cover, reduce heat to low, and let simmer 10 minutes or until the chicken is cooked through.
- Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.
Nutrition Facts : ServingSize 1 serving, Calories 800 kcal, Carbohydrate 64 g, Protein 80 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 194 mg, Sodium 1296 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 11 g
RENDANG (SPICY BEEF INDONESIAN CURRY)
Steps:
- Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.
OPOR AYAM (INDONESIAN CHICKEN CURRY)
This luxurious chicken stew from Java is a staple of the Indonesian kitchen, made by simmering the meat in coconut milk with curry paste and lemongrass. The chef Retno Pratiwi grew up eating the dish on special occasions in West Java, and continues to make it at her pop-up restaurant in Boston, always opting for drumsticks over white meat. Though the shallots are traditionally incorporated raw into the curry paste, Pratiwi prefers to caramelize them first to bring out their sweetness. It adds a little time to the process, but the final result is worth it.
Provided by Tejal Rao
Categories dinner, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a dry skillet over medium-high heat, toast the coriander seeds for 2 to 3 minutes. Let cool, then grind in a spice grinder.
- In a large sauté pan, heat 2 tablespoons of the coconut oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring often, until browned, about 10 minutes. Remove shallots to a food processor and set aside. Add the garlic cloves and candlenuts to the same pan and cook, stirring constantly to prevent burning, until deep golden brown, 2 to 3 minutes. Add the garlic and candlenuts to the shallots in the food processor along with the kaempferia galanga root, white pepper and 2 tablespoons water; purée into a paste.
- Heat the remaining 1 tablespoon coconut oil in the sauté pan over medium heat and add the ginger, galangal, lemongrass, salam leaves and lime leaves, scrunching the lime leaves in your hands as you drop them into the pot. Allow to cook until the ingredients start to smell less intense and raw, stirring occasionally, 5 to 7 minutes.
- Stir the ground coriander seeds, shallot paste mixture and tomato into the pan. Reduce the heat to low and slowly stir in the coconut milk, a little at a time, to keep the sauce from breaking. When all the coconut milk is incorporated and the mixture is gently simmering, add the chicken stock. Nestle the chicken into the pan and spoon some of the sauce over the top. Cover and cook on low heat for about 40 minutes, or until the chicken is cooked through and the dish is aromatic. You may have to adjust the heat to keep the mixture at a gentle simmer. (Do not boil.) Season to taste with salt. Before serving, remove the galangal, ginger, lemongrass, salam and makrut leaves. Serve with rice.
Nutrition Facts : @context http, Calories 765, UnsaturatedFat 25 grams, Carbohydrate 28 grams, Fat 53 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 24 grams, Sodium 1017 milligrams, Sugar 7 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love