Chicken in White Coconut Curry
Pale gold, rich, and fragrant with spice. The key is frying the paste until genuinely cooked.
- Time
- 1 h
- servings
- 5
- Spice level
- Not spicy
- Estimated cost per serving
- Rp 14.000
Contains: Peanut
Ingredients
Quantities adjust automatically.
- 1 wholeWhole chickenNot yet
Cut into 10 pieces
- 800 mlCoconut milkNot yet
- 10 cloveShallotNot yet
- 5 cloveGarlicNot yet
- 5 pcCandlenutNot yet
- 2 tspCoriander seedNot yet
- ½ tspCuminoptionalNot yet
- 1 thumbTurmericNot yet
- 1 thumbGingerNot yet
- 2 thumbGalangalNot yet
- 2 stalkLemongrassNot yet
- 3 sheetIndonesian bay leafNot yet
- 4 sheetKaffir lime leafNot yet
- 1 tbspPalm sugarNot yet
- 2½ tspSaltNot yet
- 4 tbspCooking oilNot yet
Method
- 1
Grind the shallots, garlic, candlenut, coriander, cumin, turmeric, and ginger.
- 2
Fry the paste with lemongrass, galangal, bay, and lime leaves until the oil separates. Takes 8 minutes — undercooked paste leaves a raw taste.
- 3
Add the chicken and turn until every surface is coated and has changed colour.
- 4
Pour in the coconut milk gradually while stirring constantly. Leave the pot uncovered.
- 5
Simmer gently until the chicken is tender and the sauce thickens, about 30 minutes. Season with palm sugar and salt.
Estimated nutrition per serving
- Energy
- 823 kkal
- Protein
- 31 g
- Carbohydrate
- 19 g
- Fat
- 73 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
I Cooked This
No published reviews for this recipe yet.