What is Javanese Chicken Curry? Javanese Chicken Curry is a perfect Indonesian dish showcased for a high-quality free-range chicken. A whole one, cut into small, bone-in serving pieces, will yield the best results, though whole chicken parts can be substituted without compromising the dish's taste. This dish usually comes with daun salam leaves, the dried seasoning herb prized in Indonesian cooking, helps give this dish its unique aroma.
Serves 8
Prep time: 15 min, Cook time: 45 min
Javanese chicken curry Ingredients:
- 3 tbspn oil
- 8 pieces of bone-in chicken
- 6 cups thin coconut milk
- 3 bay leaves
- 2 kaffir lime leaves
- 2 lemongrass, bruised and knotted
- 1 tbspn palm sugar
- 1 tspn salt
- 1 tspn tamarind juice
- Grind the following into spice paste
- 100 gram shallot
- 4 cloves garlic
- 6 candlenuts
- 1 inch ginger
- 1 inch galangal
- ½ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- ½ teaspoon ground white pepper
Garnish
- deep fried shallot flakes
Javanese chicken curry Preparations:
- Heat oil in a wok and sauté spice paste until fragrant, about 3 to 5 minutes.
- Add chicken, and cook until no longer pink.
- Add thin coconut milk and the rest of the ingredients. Bring to a boil, reduce heat, and simmer until chicken is tender and the sauce has reduced and thickened.
- Turn off heat, transfer to a serving bowl, garnish with deep fried shallot flakes, and serve with steamed white rice.
