Indonesian Chicken Curry (Chinese Style Cooking Recipe)

Welcome to Xiao’s Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.

700 – 900g Chicken Thighs & Legs
1 Tbsp Coriander Seeds
1 – 2 Tsp Chilli Flakes
1 Tbsp Ground Turmeric
1 Medium Onion
4 Cloves Garlic
15g Ginger Root
3 Tbsp Peanut Oil
5 Kaffir Lime Leaves
4 Cinnamon Sticks
300g Coconut Milk
2 Lemon Grass
2 Tbsp Sugar
Salt to Taste

1. Chop the chicken into bite-size chunks.
2. Finely chop the garlic and onion.
3. Finely chop the ginger and lemongrass.
4. Grind the coriander seeds and chilli flakes.
5. Place the onion, ginger, garlic and lemongrass in a food processor and process for 2 minutes.
6. Add the ground spices, turmeric, half the coconut milk and continue to process until smooth paste – add 1 – 2 Tbsp water if necessary.
7. Fry the chicken in a pan for 5 -8 minutes on high heat and then remove from pan.
8. Heat the peanut oil in the wok and add the paste and fry for 5 minutes on medium heat.
9. Add the lime leaves and cinnamon, fry for 2 minutes.
10. Add the chicken and cook for 2 minutes.
11. Add the remaining coconut milk and about 200ml of water.
12. Stir in the ingredients.
13. Add salt, cover and simmer for an hour on medium heat.
14. Remove the lime leaves and add sugar, then cook for further 2 minutes.
15. Transfer to a dish and serve with rice.

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