Indonesian Curry

Ingredients

Cooking oil

2 tablespoons

Onion

1 medium, chopped

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Red chili peppers

2, chopped (adjust for spice preference)

Chicken thighs

1.5 pounds, boneless and skinless, cut into bite-sized pieces

Turmeric powder

1 teaspoon

Coriander powder

1 teaspoon

Cumin powder

1 teaspoon

Coconut milk

1 can (13.5 ounces)

Potatoes

2 medium, diced

Carrots

2, sliced

Green beans

1 cup, trimmed and halved

Salt

to taste

Fresh cilantro

for garnish

Instructions

1. In a large pot, heat the cooking oil over medium heat.
2. Add the chopped onion, minced garlic, grated ginger, and chopped red chili peppers. Sauté for about 3-5 minutes until the mixture is fragrant and the onions are translucent.
3. Incorporate the chicken pieces into the pot and cook until browned on all sides, about 5-7 minutes.
4. Sprinkle the turmeric, coriander, and cumin powders over the chicken. Stir well to ensure the chicken is evenly coated with the spices.
5. Pour in the coconut milk and bring the mixture to a gentle simmer.
6. Add the diced potatoes, sliced carrots, and green beans. Stir to combine all the ingredients.
7. Cover the pot and let the curry simmer for approximately 30 minutes, or until the vegetables are tender and the chicken is cooked through, stirring occasionally.
8. Season with salt to taste, adjusting based on your preference.
9. Serve the Indonesian curry hot, garnished with fresh cilantro.