Indonesian Chicken Curry Chinese Style

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream

Light coconut milk reduces fat while cream provides a similar richness.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option while chicken thighs are more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free while salt is a basic alternative.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: cayenne pepper

Bell peppers provide sweetness without heat, while cayenne is more affordable.

Chop the chicken into bite-size chunks.

Finely chop the garlic and onion.

Finely chop the ginger and lemongrass.

Grind the coriander seeds and chilli flakes.

Place the onion, ginger, garlic and lemongrass in a food processor and process for 2 minutes.

Add the ground spices, turmeric, half the coconut milk and continue to process until smooth paste – add 1 – 2 Tbsp water if necessary.

Fry the chicken in a pan for 5 -8 minutes on high heat and then remove from pan.

Heat the peanut oil in the wok and add the paste and fry for 5 minutes on medium heat.

Add the lime leaves and cinnamon, fry for 2 minutes.

Add the chicken and cook for 2 minutes.

Add the remaining coconut milk and about 200ml of water.

Stir in the ingredients.

Add salt, cover and simmer for an hour on medium heat.

Remove the lime leaves and add sugar, then cook for further 2 minutes.

Transfer to a dish and serve with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens