Indonesian chicken curry

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Indonesian chicken curry
  • 1 tablespoon peanut oil
  • 750 gram thigh fillets, chopped coarsely
  • 1 large brown onion (200g), sliced thickly
  • 1 fresh small red thai chilli, chopped finely
  • 2 clove garlic, crushed
  • 4 centimetre piece fresh ginger (20g), grated
  • 1 tablespoon finely chopped macadamia nuts
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground fennel
  • 1 cinnamon stick
  • 3 1/4 cup (800ml) coconut cream
  • 1 tablespoon lemon juice


Indonesian chicken curry
  • 1
    Heat half of the oil in wok; cook chicken, in batches, until browned all over and cooked through. Remove and cover to keep warm.
  • 2
    Heat remaining oil in wok; cook onion, chilli, garlic and ginger, stirring, until onion softens. Add nuts and spices; cook, stirring, until fragrant.
  • 3
    Return chicken to wok with coconut cream and juice; bring to a boil. Reduce heat, simmer, uncovered, 5 minutes or until sauce thickens slightly. Serve with steamed rice and sprinkled with sliced chilli, if desired.


This coconut chicken curry is the ideal choice for people who don't like fiery curries.

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