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Indonesian Curry : Curry Chicken

Ingredients A

  • 1 fresh chicken of 1.5kg, cut into 8 pieces
  • 1 tablespoon lime juice or tamarind juice
  • 1 teaspoon salt
  • 3 tablespoons oil
  • 3 shallot, finely sliced
  • 1 stalk lemon grass, crushed
  • 2 pieces pandan leaves, shredded and knotted
  • 5 sprigs curry leaves
  • 200ml thick coconut milk
  • 300ml thin coconut milk
  • 3 tablespoons shredded coconut, roasted, pounded


  • 3cm cinnamon stick
  • 1 star anise
  • 2 cloves
  • 2 cardamoms

Ingredients B (Paste)

  • 3 candlenuts, roasted
  • 1 tablespoon coriander
  • 1 teaspoon cumin seed, roasted
  • 1 teaspoon cumin seed, roasted
  • 1 teaspoon aniseed
  • 1/8 nutmeg
  • 10 red chilies
  • 6 shallots
  • 3 cloves garlic
  • 2 teaspoons turmeric powder
  • 2 teaspoons chopped ginger
  • ½ teaspoon salt

Method for Cooking Curry Chicken:

  1. Rub chicken with lime or tamarind juice and salt, leave aside for at least 15 minutes.
  2. To make Paste: Blend well Ingredients B until a fine paste is formed.
  3. Heat oil in wok, add in shallots and fry till golden brown, then add in ground paste, spices, lemon grass, pandan leaves, curry leaves and chicken.
  4. Cook for a few minutes over medium heat, add in thin coconut milk and pounded coconut, continue to cook until the chicken is cooked.
  5. Add in thick coconut milk, bring it to a boil, ready to serve hot.

Indonesian Curry

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Last Updated: 24/07/2011