Indonesian chicken curry
Nov 30, 2010 1:00pm- 15 mins preparation
- 30 mins cooking
- Serves 4
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Ingredients
Indonesian chicken curry
- 1 tablespoon peanut oil
- 750 gram thigh fillets, chopped coarsely
- 1 large brown onion (200g), sliced thickly
- 1 fresh small red thai chilli, chopped finely
- 2 clove garlic, crushed
- 4 centimetre piece fresh ginger (20g), grated
- 1 tablespoon finely chopped macadamia nuts
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground fennel
- 1 cinnamon stick
- 3 1/4 cup (800ml) coconut cream
- 1 tablespoon lemon juice
Method
Indonesian chicken curry
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1Heat half of the oil in wok; cook chicken, in batches, until browned all over and cooked through. Remove and cover to keep warm.
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2Heat remaining oil in wok; cook onion, chilli, garlic and ginger, stirring, until onion softens. Add nuts and spices; cook, stirring, until fragrant.
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3Return chicken to wok with coconut cream and juice; bring to a boil. Reduce heat, simmer, uncovered, 5 minutes or until sauce thickens slightly. Serve with steamed rice and sprinkled with sliced chilli, if desired.
Notes
This coconut chicken curry is the ideal choice for people who don't like fiery curries.
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