Indonesian style chicken

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Indonesian style chicken

Bollywood movies are always these  epic musicals with really good looking people who play the lead.  They are three hours of unreality with usually 6 song and dance numbers.  I was riveted to a recent one because it was dubbed over in Mandarin.  An incredibly unlikely combination. The high-pitched Mandarin speaking voices did not match any of the actors or actresses and added a crazy dimension to the already melodramatic movie.  The mix reminded me of Indonesian food (I always think about food).  What I love about Malaysian, Singaporian and Indonesian cuisine is that it is a fantastic fusion of South Asian flavors traditionally seen in India, Bangladesh or Pakistan with more East Asian influences.  The results I think are phenomenal.  The movie….not so much!

Spices at a glance

Saute the onions with coriander, chili powder, ginger and garlic for about 5-7 minutes before adding lemongrass, lime leaves and cinnamon sticks

Add chicken and cook (for 8-10 minutes)

Add coconut milk and water and cook an additional 20-25 minutes, covered.

Let cool for 15 minutes before serving

Indonesian style chicken curry

Indonesian style chicken curry

2 tsp coriander powder

1/2 tsp red chili powder

3 garlic cloves, chopped

1 medium onion, chopped

3 thai chilis, kept whole

1 piece fresh ginger – 1 inch, peeled and thinly sliced

4 tbsp vegetable oil

5 kaffir lime leaves

4-6 sticks cinnamon

1 stalk lemon grass

5 boneless chicken thighs cut into chunks

3/4 tsp salt

2 cups coconut milk

1 1/4 cup water

In a large saucepan heat oil and saute onions coriander, chili, garlic and ginger over low heat.  Cook, stirring frequently for 5-7 minutes.  Add lime leaves, cinnamon, whole chilis and lemongrass.  Cook stirring occasionally for about 2 more minutes until all the flavors are released.  Increase the heat to medium and add the chicken and cook turning once until golden brown about 8 minutes.  Stir in one cup of coconut milk and 1 1/4 cup water and salt.  Simmer, stirring occasionally until chicken is tender about 20-25 minutes.  Add remaining coconut milk and cook for 2 minutes.  Let cool for about 15 minutes before serving with plain rice or Coconut Fried Rice.

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12 responses »

  1. Pingback: Coconut Fried Rice – Delicious anytime! « Kolpona Cuisine

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