The term curry refers to any dish where the main ingredients are cooked in a spiced gravy or sauce. Chicken Curry is very common in South and East Asia and is cooked with onion, garlic, and a variety of spices – depending on where it is being made. This version of Indonesian Chicken Curry is made with coconut milk which gives it a smooth and creamy consistency.
Ingredients A (mixed)
- 4 chicken thighs or breasts
- (cut into pieces)
- 1 tablespoon chicken powder
- 2 tablespoons light soy sauce
- 2 tablespoons corn flour
Ingredients B (blended)
- 300g peeled shallots
- 100g peeled garlic
- 2 candlenuts
- 1 inch turmeric
- 50g dried shrimps
- 1 tablespoon shrimp paste
Ingredients C
- 4 tablespoons ground chili paste
- 1 tablespoon ground coriander
- 3 stalks lemongrass
Ingredients D
- 400g cooked potatoes
- 200g tomatoes
- 2 sliced big onions
- 2 tablespoons sugar
- Salt, to taste
Ingredients E
- 1 cup coconut milk
Method
- Deep fry ingredients A in heated oil until golden brown. Remove to drain.
- Heat up 5 tablespoons oil in pot, stir-fry ingredients B and C until fragrant. Add in ingredients D and stir well.
- Add fried chicken and coconut milk and simmer gently to seal flavours. Serve with white rice.
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