Indonesian Spiced Chicken Curry

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
2. 2.
   Add the ground turmeric, coriander, and cumin to the pot, and cook for 1-2 minutes until fragrant.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   Pour in the coconut milk and chicken broth, and stir well to combine.
5. 5.
   Add the lemongrass, kaffir lime leaves, tamarind paste, and palm sugar to the pot. Season with salt to taste.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the chicken is tender and cooked through.
7. 7.
   Remove the lemongrass stalks and kaffir lime leaves from the pot.
8. 8.
   Serve the Indonesian Spiced Chicken Curry hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Lemongrass — To bruise the lemongrass, use the back of a knife or a rolling pin to gently crush the stalks. This helps release the aromatic oils and flavors.
• Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried ones. Just make sure to remove them before serving.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the curry.
• Marinating the chicken in the spice blend for a few hours before cooking can enhance the flavors even more.
• If you prefer a thicker curry, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Indonesian Spiced Chicken Curry with steamed rice or crusty bread to soak up the delicious curry sauce. A side of pickled vegetables or a fresh cucumber salad can provide a refreshing contrast to the rich flavors of the curry.

Presentation advice

Garnish the Indonesian Spiced Chicken Curry with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl or on a large platter, allowing the vibrant yellow curry to take center stage.