Indonesian Chicken Curry
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Credit: André Baranowski
1 tbsp. coriander seeds
1⁄2 tsp. crushed red chile flakes
2 cloves garlic, chopped
1 medium yellow onion,
chopped
1 4" piece ginger, peeled and thinly sliced
3 tbsp. peanut oil
5 fresh or frozen Kaffir lime leaves
4–6 4" sticks cinnamon
1 stalk lemongrass, tied into a knot
(see Tying Lemongrass)
3 lbs. chicken thighs and legs
2 cups coconut milk
3⁄4 tsp. kosher salt
2 cups cooked jasmine rice, for serving
1. 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 tbsp. water, if necessary.
2. 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
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