Indonesian Curry Chicken

 

Ingredients:

For the Curry Paste:

3 shallots, peeled and roughly chopped

3 cloves garlic, peeled and roughly chopped

1 inch fresh ginger, peeled and roughly chopped

2 red chilies (deseeded for a milder curry, or leave seeds for more heat), roughly chopped

1 stalk lemongrass, white bulb only, roughly chopped

1 teaspoon coriander seeds

½ teaspoon cumin seeds

½ teaspoon turmeric powder

½ teaspoon ground paprika

¼ teaspoon ground cinnamon

1 kaffir lime leaf, torn

Vegetable oil, for grinding

• For the Curry:
• 1 ½ tablespoons vegetable oil
• 1 bay leaf
• 2 cloves
• 2 green cardamoms
• 1 cinnamon stick
• 1 star anise (optional)
• 1 kg bone-in, skin-on chicken thighs (or breasts, cut into pieces)
• 400 ml coconut milk
• 1 cup water
• 2 tablespoons tamarind paste diluted with 1/4 cup water
• 1 tablespoon palm sugar (or brown sugar)
• 1 teaspoon fish sauce (optional)
• Salt to taste
• 2 potatoes, peeled and cut into wedges (optional)
• 1 carrot, peeled and cut into thick slices (optional)
• Handful of green beans, trimmed (optional)
• Chopped fresh cilantro, for serving

Instructions:

1. Make the Curry Paste: In a food processor or blender, combine shallots, garlic, ginger, chilies, lemongrass, coriander seeds, cumin seeds, turmeric, paprika, cinnamon, and kaffir lime leaf. Add a drizzle of vegetable oil to help the process if needed. Grind into a smooth paste.
2. Heat the Oil and Add Aromatics: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the bay leaf, cloves, cardamoms, cinnamon stick, and star anise (if using). Saute for 30 seconds, until fragrant.
3. Saute the Curry Paste: Add the curry paste to the pot and cook, stirring constantly, for 5-7 minutes. The paste should become fragrant and release its oils.
4. Brown the Chicken: Add the chicken pieces to the pot and cook, stirring occasionally, until browned on all sides.
5. Simmer the Curry: Pour in the coconut milk, water, tamarind water, palm sugar, and fish sauce (if using). Bring to a simmer, then reduce heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
6. Add Vegetables (Optional): If using, add the potatoes, carrots, and green beans to the pot and simmer for an additional 10-15 minutes, or until the vegetables are tender-crisp.
7. Adjust Seasoning: Season the curry with salt to taste.
8. Serve: Garnish with chopped fresh cilantro and serve hot over steamed rice.

Nutrition Tips:

• Lean Protein: Use skinless chicken breasts for a lower-fat option.
• Healthy Fats: Coconut milk adds a creamy texture, but it's also high in saturated fat. Use light coconut milk to reduce the fat content.
• Veggie Power: Add a variety of vegetables like bell peppers, zucchini, or green beans for extra nutrients and fibre.
• Spice Control: Adjust the chilies in the curry paste according to your spice preference.
• Sugar Savvy: Palm sugar is a natural sweetener, but you can use less or a substitute like stevia for a lower-sugar version.
• Portion Control: This curry is rich and flavourful, so be mindful of portion sizes.
• Healthy Carbs: Serve with brown rice or quinoa for a more balanced and fibre-rich meal.

Enjoy this delicious and fragrant Indonesian Chicken Curry!