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Indonesian Chicken Curry Print Email


1 TBS coriander seeds
1/2 tsp. crushed red chile flakes
2 cloves garlic, chopped
1 medium yellow onion, chopped
one 4" piece ginger, peeled and thinly sliced
3 TBS peanut oil
5 fresh or frozen Kaffir lime leaves
4–6 4" sticks cinnamon
1 stalk lemongrass, tied into a knot
3 lbs. chicken thighs and legs
2 cups coconut milk
3/4 tsp. kosher salt
2 cups cooked jasmine rice, for serving

Finely grind coriander and chile flakes in a spice grinder. Put spice mixture into a small food processor with garlic, onions, and ginger; purée to a paste. Add 1–2 TBS. water, if necessary.

Heat oil in a 5-qt. Dutch oven over medium-low heat. Add 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 heat to medium, add chicken, and cook, turning once, until golden brown, 8–10 minutes. Stir in 1 cup coconut milk, 1 1/4 cups water, and salt. Simmer, stirring occasionally, until chicken is tender, 40–50 minutes. Add remaining coconut milk; cook for 2 minutes. Let cool for 20 minutes before serving with the rice.
SERVES 4 – 6 Saveur Issue #123
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