Teresa's Recipes
Indonesian Curry
Experience the vibrant flavors of Indonesia with this aromatic curry that combines the warmth of spices with the creaminess of coconut milk and tender chicken. This dish is a celebration of Indonesia's rich culinary heritage, where each bite tells a story of the islands' lush landscapes and diverse cultures. With its harmonious blend of turmeric, coriander, and cumin, this curry is not just a meal; it's a comforting embrace that invites you to gather around the table. Serve it over fluffy steamed rice or with warm naan bread to soak up the luscious sauce, and don't forget to garnish with fresh cilantro for a refreshing finish.
Ingredients
- 2 tablespoons Cooking oil
- 1 medium, chopped Onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2, chopped (adjust for spice preference) Red chili peppers
- 1.5 pounds, boneless and skinless, cut into bite-sized pieces Chicken thighs
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 can (13.5 ounces) Coconut milk
- 2 medium, diced Potatoes
- 2, sliced Carrots
- 1 cup, trimmed and halved Green beans
- to taste Salt
- for garnish Fresh cilantro
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 30g
- Sodium: 300mg
- Sugar: 5g
Instructions
- In a large pot, heat the cooking oil over medium heat.
- 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.
- Incorporate the chicken pieces into the pot and cook until browned on all sides, about 5-7 minutes.
- Sprinkle the turmeric, coriander, and cumin powders over the chicken. Stir well to ensure the chicken is evenly coated with the spices.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the diced potatoes, sliced carrots, and green beans. Stir to combine all the ingredients.
- 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.
- Season with salt to taste, adjusting based on your preference.
- Serve the Indonesian curry hot, garnished with fresh cilantro.
Tips
- For a vegetarian version, substitute the chicken with chickpeas or tofu.
- Feel free to adjust the level of heat by varying the number of red chili peppers.
- Serve with steamed jasmine rice or fluffy naan for a complete meal.