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“This mild Indonesian chicken curry usually served for special occasions such as Hari Raya Lebaran ( moslem's celebration after Ramadhan ) .”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Rub the chicken pieces with lime juice , set aside .
  2. Put all the toasted spices , shallots , garlic, galangal , ginger , turmeric, candle nuts in a food processor and blend into paste . You may add a little water or cooking oil to get that smooth paste .
  3. Mix the water and the coconut cream in a large sauce pan . Cook it in a low heat . Add the lemon grass , kaffir lime leaves and bay leaves in it .
  4. Meanwhile , heat a little oil in a wok . When it's hot stir fry the spice paste until you can smell the beautiful aroma comes out of it . Then add the chicken pieces and continue to stir until the chicken are coated with spice .
  5. When the meat is sealed and the coconut milk sauce start to warm up , add the chicken pieces . Turn the heat up and bring it to boil .
  6. Lower the heat and simmer for about 30 minute ( or until the chicken are cooked ).
  7. Add the hard boiled eggs ( if using ) in the last 10 minutes of cooking time .
  8. Garnish with deep fried shallots and serve hot with steamed rice or rice cake .

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