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Indonesian Chicken Curry

My favorite meal from our trip to Bali.

2
Indonesian Chicken Curry | DonalSkehan.com, My favorite meal from our trip to Bali.

main-meals

Indonesian Chicken Curry

My favorite meal from our trip to Bali.

Saturday, January 20, 2018
US / METRIC

For the curry paste:

2 shallots

1 small red chillies

1 tbsp finely grated ginger

6 cashew nuts

1 tomato, roughly chopped

2 garlic cloves

1 tbsp chopped fresh turmeric (you can substitute dried, but fresh is better)

1 lemongrass stalks, outer leaves removed and chopped roughly

1 tsp coriander seeds

1 tbsp palm sugar

½ tsp cumin

½ tsp shrimp paste

For the curry:

5 tbsp sunflower oil

1 lemongrass stalk, bashed and tied in a knot

2 bay leaves

2 lime leaves

375g chicken breast, diced

1 tsp tamarind paste

200ml coconut milk

½ butternut squash, peeled and cut into cubes

For the curry paste:

2 shallots

1 small red chillies

1 tbsp finely grated ginger

6 cashew nuts

1 tomato, roughly chopped

2 garlic cloves

1 tbsp chopped fresh turmeric (you can substitute dried, but fresh is better)

1 lemongrass stalks, outer leaves removed and chopped roughly

1 tsp coriander seeds

1 tbsp palm sugar

½ tsp cumin

½ tsp shrimp paste

For the curry:

5 tbsp sunflower oil

1 lemongrass stalk, bashed and tied in a knot

2 bay leaves

2 lime leaves

13 oz chicken breast, diced

1 tsp tamarind paste

6.76 fl oz coconut milk

½ butternut squash, peeled and cut into cubes

Food Processor

Wok

 

Serves 2

This is one of the best recipes I picked up while travelling in Bali a few years ago and it’s such a hit I still cook it often. With shrimp paste, tamarind, palm sugar and ginger, it has that complex sweet/salty/sour flavour that South-East Asian carries off so well.

Place all the ingredients for the curry paste into a food processor and blitz until smooth.
Heat the oil in a wok over a medium heat. Add the curry paste, lemongrass, bay leaves and lime leaves. Cook for a minute until coated in oil and fragrant, stirring constantly.
Add the chicken and cook for two to three minutes until lightly browned add the tamarind paste and 100ml of water the butternut squash and cook for 15-20 minutes, until the chicken is cooked through and the liquid has reduced slightly.
Pour in the coconut milk slowly and stir through until it is fully incorporated.
Cook for a further five minutes, until slightly reduced. Season to taste. Serve with boiled rice.
Serves 2

Ingredients
US / METRIC

For the curry paste:

2 shallots

1 small red chillies

1 tbsp finely grated ginger

6 cashew nuts

1 tomato, roughly chopped

2 garlic cloves

1 tbsp chopped fresh turmeric (you can substitute dried, but fresh is better)

1 lemongrass stalks, outer leaves removed and chopped roughly

1 tsp coriander seeds

1 tbsp palm sugar

½ tsp cumin

½ tsp shrimp paste

For the curry:

5 tbsp sunflower oil

1 lemongrass stalk, bashed and tied in a knot

2 bay leaves

2 lime leaves

375g chicken breast, diced

1 tsp tamarind paste

200ml coconut milk

½ butternut squash, peeled and cut into cubes

For the curry paste:

2 shallots

1 small red chillies

1 tbsp finely grated ginger

6 cashew nuts

1 tomato, roughly chopped

2 garlic cloves

1 tbsp chopped fresh turmeric (you can substitute dried, but fresh is better)

1 lemongrass stalks, outer leaves removed and chopped roughly

1 tsp coriander seeds

1 tbsp palm sugar

½ tsp cumin

½ tsp shrimp paste

For the curry:

5 tbsp sunflower oil

1 lemongrass stalk, bashed and tied in a knot

2 bay leaves

2 lime leaves

13 oz chicken breast, diced

1 tsp tamarind paste

6.76 fl oz coconut milk

½ butternut squash, peeled and cut into cubes

You'll Need

Food Processor

Wok

 

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