Best Indonesian Chicken Curry Recipes

INDONESIAN COCONUT CURRY CHICKEN WINGS

Steps:

• Combine the cinnamon, shallots, lemongrass, cilantro stems, garlic and ginger in a large bowl. Finely grate the zest of the limes into the bowl (reserve the limes separately) and stir in the coconut milk. Reserve 1 1/2 cups of the coconut mixture separately, then add the chicken wings to the bowl with the remainder and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
• Meanwhile, make the pickle: Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium bowl. Carefully pour 3 cups boiling water over the vegetables, then stir to mix evenly and let stand for 20 minutes. Drain the vegetables in a colander, pressing gently to remove excess liquid, then transfer to a bowl. Add the vinegar, sugar, chile and 1 teaspoon salt, stirring to dissolve the sugar and salt. Refrigerate until ready to use, at least 10 minutes and up to 1 hour.
• Bring 4 cups water to a boil in a large pot. Add the wings with their marinade, return to a boil, then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until a paring knife inserted in the middle of a wing comes out with no resistance, about 15 minutes. Using tongs, transfer the wings to a wire rack set over a rimmed baking sheet, season liberally with salt and let air-dry while you make the dipping sauce.
• For the dipping sauce: Place the reserved 1 1/2 cups aromatics and coconut milk in a medium sauce pan over medium heat; stir in 1 cup water and bring to a simmer. Cook, stirring occasionally, until reduced and thickened, about 20 minutes. Transfer the sauce to a blender, along with three-quarters of the cilantro leaves and the juice of the reserved limes; puree until smooth. Pour the coconut dipping sauce into a bowl, season with salt and pepper and let cool completely.
• Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 425 degrees F. Working in 2 batches, fry the wings, turning occasionally, until golden brown and crisp, about 2 minutes per batch. Transfer the wings with a slotted spoon to a clean rack set over a baking sheet and season with more salt. (Make sure the oil returns to the proper temperature between batches.)
• Transfer the wings to a serving platter and sprinkle with cilantro. Serve immediately with coconut dipping sauce and cucumber and carrot pickles.

INDONESIAN-STYLE CHICKEN CURRY

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 CHICKEN CURRY

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 CHICKEN CURRY (OPOR AYAM)

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.