Indonesian Chicken Curry Recipe

Ingredients

• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground nutmeg
• 1 teaspoon ground turmeric
• 1/8 tsp ground cloves
• 4 dried red chilies (stems removed)
• 2 fresh green Thai chiles (stems and seeds removed)
• 1/4 cup raw cashews
• 4 cloves garlic (peeled)
• 1 large shallot (peeled)
• 2 inches fresh ginger (peeled and sliced)
• 3 tbsp peanut or vegetable oil
• 5 wild lime leaves
• 2 sticks cinnamon
• 3 small stalks lemongrass
• 3 pounds boneless (skinless chicken breasts, cut into large chunks)
• 1 14.5 ounce can coconut milk, divided
• 1 cup chicken broth
• 4 Tablespoons fish sauce
• 6 cups cooked rice (for serving)

Instructions

1. 1

   Place the spices, chilies, cashews, garlic, shallot, and ginger in a food processor and grind them into a paste.

2. 2

   Heat the peanut oil in a large skillet or wok over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let them cook for one minute.

3. 3

   Add the ground paste and use a wooden spoon to break it up and mash it into the oil. Let it cook for two minutes.

4. 4

   Add the chicken pieces and cook for two to three minutes per side, until browned.

5. 5

   Stir in half of the coconut milk and all the chicken broth. Cover, reduce heat to low, and let it simmer for 10 minutes or until the chicken is cooked through.

6. 6

   Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.