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
INDONESIAN CHICKEN CURRY
I have had this recipe for years - can't remember where it came from but it is very easy and very tasty.
Provided by barb63
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Chop onions and grate ginger.
- Slice meat thinly.
- Heat half the oil in a heavy frying pan.
- Brown meat and set aside.
- Heat remaining oil in pan and add onion, ginger and curry powder.
- Fry for a few minutes, stirring.
- Return meat to pan and season to taste.
- Add coconut milk, water and tomato paste.
- Bring to the boil and simmer covered for 10 minutes.
- Uncover curry and simmer for a further ten minutes.
- Serve with rice.
- If you feel like it, stir through some chilli flakes.
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.
INDONESIAN GINGER CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
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.
ERIN'S INDONESIAN CHICKEN
This is an all time favorite that has lasted me from grade school through adulthood. I've served it to just about everyone I know and have received nothing but rave reviews!
Provided by ERINPETERSON
Categories World Cuisine Recipes Asian Indonesian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
- Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
- Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
- Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 58.1 g, Cholesterol 59.4 mg, Fat 18.6 g, Fiber 6.4 g, Protein 35.4 g, SaturatedFat 3.8 g, Sodium 322 mg, Sugar 7.8 g
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
More about "indonesian chicken curry food"
KARI AYAM (INDONESIAN CHICKEN CURRY) - ASIAN FOOD NETWORK
From asianfoodnetwork.com
Servings 2-4Total Time 1 hr 30 mins
- Make curry paste. In a blender, with a little water or oil, blend all the ingredients in (B). In a medium pan, heat 3 tablespoons of oil over medium heat and add in the chopped onions. Sauté until fragrant and caramelized. Add in the blended paste and the ingredients in (C). Sauté until the paste turns red and the oils start to release. Set aside.
- Cook curry. Cut the chicken and potatoes into appropriate sizes. In medium heat, add the chicken into the curry paste and mix well. When the chicken is half cooked, add in water and coconut milk. Stir to combine. Bring it to a boil. Add ingredients in (D). Add in the potatoes and hardboiled eggs. Reduce heat until it’s cooked and slightly thickened. Set aside
INDONESIAN RENDANG CURRY WITH CHICKEN RECIPE
From thespruceeats.com
Ratings 57Calories 350 per servingCategory Dinner, Entree
EASY INDONESIAN CHICKEN CURRY RECIPE | ORIENTASIAN
From orientasian.in
BEST INDONESIAN CHICKEN RECIPES – RECIPES INDONESIA
From recipesindonesia.com
INDONESIAN CHICKEN IN COCONUT MILK | INDONESIAN | NON ...
From bawarchi.com
INDONESIAN CHICKEN CURRY | HERBS AND A LEMON
From herbsandalemon.com
INDONESIAN CHICKEN CURRY | LEMONGRASS RECIPES, RECIPES ...
From pinterest.com
DUTCH-INDONESIAN RECIPES - PINTEREST
From pinterest.com
INDONESIAN CHICKEN CURRY WITH THAI BASIL (AYAM WOKU KEMANGI)
From linsfood.com
INDONESIAN CUISINE - WIKIPEDIA
From en.wikipedia.org
DONAL SKEHAN: INDONESIAN CHICKEN CURRY - THE IRISH TIMES
From irishtimes.com
INDONESIAN COCONUT CURRY CHICKEN WINGS
From foodnetwork.ca
INDONESIAN YELLOW CURRY RECIPE, EP91 - RADIANCE CENTRAL
From radiancecentral.com
INDONESIAN CHICKEN CURRY BY GRITS AND GROCERIES: ANTHONY ...
From en.petitchef.com
AWWFUL FOOD: INDONESIAN CHICKEN
From awwfulfood.blogspot.com
INDONESIAN CHICKEN CURRY WITH NOODLES – CHRISTINE BAILEY
From christinebailey.co.uk
INDONESIAN CHICKEN CURRY - EAT THE WIND
From eatthewind.com
RENDANG HATI AYAM: INDONESIAN CURRY – CUISINE D'ELI
From cuisinedeli.com
10 BEST INDONESIAN CURRY RECIPES | YUMMLY
From yummly.com
INDONESIAN COCONUT CURRY NOODLES - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
INDONESIAN CHICKEN CURRY RECIPE (GULAI AYAM) - VIET …
From vietworldkitchen.com
INDONESIAN CHICKEN CURRY | FOOD TO LOVE
From foodtolove.co.nz
TOP 50 INDONESIAN FOOD DISHES & RECIPES (+BUY SPICES HERE)
From indofoodstore.com
KARI AYAM: INDONESIAN CHICKEN CURRY RECIPE - SO YUMMY …
From soyummyrecipes.co.uk
INDONESIAN CHICKEN CURRY - STONED SOUP
From stonedsoup.net
INDONESIAN CHICKEN CURRY | INDIAN FOOD RECIPES, CURRY ...
From pinterest.ca
INDONESIAN STYLE CHICKEN CURRY RECIPE - WEBETUTORIAL
From webetutorial.com
INDONESIAN CHICKEN CURRY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
INDONESIAN CHICKEN CURRY | OLIVIA'S KITCHEN
From oliviaskitchen.net
CHICKEN RENDANG JAMIE OLIVER / AMAZON COM THE SPICE LAB ...
From lucieauer.blogspot.com
INDONESIAN CHICKEN CURRY : DINNER DIARY
From dinnerdiary.org
20 OF MY FAVORITE RECIPES FOR TRADITIONAL INDONESIAN FOOD
From kellystilwell.com
INDONESIAN CHICKEN CURRY | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
HOW TO MAKE GULAI-STYLE PADANG CHICKEN CURRY — A JOURNEY ...
From ajourneybespoke.com
KARI AYAM (CHICKEN CURRY) RECIPE : SBS FOOD
From sbs.com.au
INDONESIAN FOOD: 50 OF THE BEST DISHES YOU SHOULD EAT
From migrationology.com
LIST OF INDONESIAN DISHES - WIKIPEDIA
From en.wikipedia.org
BEST INDONESIAN FOOD IN MISSISSAUGA
From samarakitchen.ca
INDONESIAN RECIPES | ALLRECIPES
From allrecipes.com
GULAI AYAM (INDONESIAN CHICKEN CURRY) – LOVE. FOOD. ASIA.
From lovefoodasia.wordpress.com
INDONESIAN CHICKEN CURRY | BUY LATASHA'S KITCHEN PRODUCTS ...
From latashaskitchen.com
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