A lovely Javanese Chicken Curry, finished with a coconut paste to thicken. This chicken curry works best if you can find tougher chicken: most chicken I can find is too tender and easily becomes too dry.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Main
Cuisine: Indonesian
Keyword: Chicken, Coconut, Curry, Spicy
Servings: 6servings
Author: Edwin Voskamp
Equipment
Wok
Mortar and Pestle, Food Processor, or Blender
Ingredients
Spice Blend
6clovesgarliccrushed
1inchgingerrootchopped
4eachilieschopped
4eacandlenuts
1tspcorianderground
½tspturmericground
1tsplime rindgrated
2eacloveswhole
Frying
6mediumshallotsfinely chopped
2tbsppeanut oil
Thickening Agent
2ozcoconutdesiccated, unsweetened
1tbsplime juice
Instructions
Put the sauce ingredients with some coconut milk and blend into a paste.In a small pan, over low heat, without oil, brown the coconut, stirring continuously.Grind the coconut to a paste in a pestle and mortar.
Put the peanut oil in the pan and stir fry the shallots until softened.Add the spice paste, the lemon rind (or lemon grass), cloves, and cinnamon. Stir fry for 1-2 minutes.Add the chicken pieces and coat them with the spice mixture. Fry for 1-2 minutes.
Add the coconut milk, bring to a gentle boil.Reduce the heat to a very low simmer and cook very gently until the chicken is tender (45-60 minutes).
Stir the coconut paste into the chicken.Add the lemon or lime juice.
Notes
Based on a recipe from Indonesian Cookery by David Scott with Surya Winata : p. 98