You know you want the chicken curry recipe made with decadent coconut cream and the slow chili burn, because I know I do. That’s right folks, this is Week Three of the Indonesian Cooking Series! We’ve finally made it to some substantive food: curry. What I found so interesting about this particular recipe wasn’t that it was “easy,” but rather at how not Indian it was. We’ve all looked at the typical indian curry recipe, whether it comes from the South or North, and balked at the amount of ingredients and insane preparation time. Come to Indonesia, and apparently that all changes. Of course there are a still higher amount of ingredients than normal, but given perspective – this recipe is practically a cakewalk! You will need the basic yellow sauce given in last week’s post, but other than that: it’s almost just a chicken coconut stew and you bet it’s tasty.
- 3 chicken breasts
- 1 cup of chopped potatoes
- 7 cloves garlic
- 3 shallots
- 1 onion
- 2 red chilis
- 3 tbsp coconut cream
- 1/2 lt chicken stock
- 2 tbsp basic yellow sauce (from last week)
- 1 tbsp coconut oil
- 2 bay leaves
- salt, pepper and lime leaves for taste
- Slice the chili and remove the seeds. Prep your other ingredients: shallots, garlic, onion, potatoes and chilis. Best part? Cut the chicken into small slices
- Sauté the base part of the recipe: shallots, garlic and onion: add the yellow sauce with the chicken and stir together
- Add the chicken stock in – bring to a boil. Break in the bay leaves and lime leaves if you want. Start to taste with salt and pepper.
- Add in the coconut cream, low heat time!
- Serve and eat (all of it preferably)
Even though a large portion of the work was done in very small bits (hazards of taking a cooking class), Shelby and I did get to experience a fair amount of making this dish. Prep work, nothing really – during the recipe: just slow cook? That’s pretty much it… The timing does take a bit longer since you are cooking on low heat for quite a while, but it’s a great dish that I would seriously consider making for a weeknight dinner. Granted, I would need to have made the yellow sauce way ahead of time, but I can see it tasting delicious. Let me know if you happen to try it out!