Simple Indonesian Chicken Curry
Ingredients
- 1 chicken
- 2 tomatoes
- 3 green chilies
- 200 ml coconut milk
- 500 ml water
- 10 bird's eye chilies (optional)
- 1 curry leaf (optional)
- 5-7 star anise
- 5 cardamom pods
- 1 lemongrass stalk
- Salt
- Pepper
Ground spices
- 7 red shallots
- 4 garlic cloves
- 5 curly chilies
Curry paste
- 3 tablespoons curry powder
- 2 tablespoons chili powder
- 50-75 ml water
Preparation
Clean the chicken and fry it until the skin is browned, then set aside.
In a separate pan, sauté the ground spices until fragrant and cooked, add the curry paste mixture, stir well, pour in the coconut milk, and stir again.
Add the chicken and stir until the flavors are absorbed, then add water and stir again.
Add lemongrass, curry leaves, cardamom, star anise, salt, and pepper.
When the mixture boils and thickens, add tomatoes, green chilies, and bird's eye chilies.
Adjust the seasoning to taste and serve with pickles.
Notes
This curry may be less spicy than desired; add more chili to increase heat.
