Yellow Chicken Curry (indonesian) Recipe
Savoury, chicken (bone in) cooked in light coconut milk with Indonesian spices, herbs. Served with steam white rice, boiled egg and fried onion.
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Ingredients
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Main Ingredients
Spices and Herbs
Method
Preparation of Ingredients
- 1
Prepare the Chicken
Clean the bone-in chicken thoroughly under cold water and pat dry with paper towels. Cut into serving pieces if desired.
- 2
Prepare the Rice
Rinse the white rice under cold water until the water runs clear. Soak in water for about 30 minutes, then drain.
- 3
Cooking the Curry
- 4
Cook the Spices
In a large pot, heat a tablespoon of oil over medium heat. Add ginger, garlic, turmeric, coriander, cumin, chili powder, and sauté for 2-3 minutes until fragrant.
- 5
Add Chicken
Add the cleaned chicken pieces to the pot, stirring well to coat with the spices. Sauté for about 5-7 minutes until the chicken is slightly browned.
- 6
Add Coconut Milk and Herbs
Pour in the coconut milk and add lemongrass, bay leaves, salt, and pepper. Bring to a gentle simmer.
- 7
Simmer the Curry
Cover the pot and simmer on low heat for about 30 minutes, stirring occasionally until the chicken is cooked through and tender.