Welcome to Xiao's Kitchen <br />Recipe for: Indonesian Chicken Curry <br /> <br />Ingredients: <br />700 – 900g Chicken Thighs & Legs <br />1 Tbsp Coriander Seeds <br />1 - 2 Tsp Red Chilli Flakes <br />1 Tbsp Ground Turmeric <br />4 Cloves Garlic <br />1 Medium Onion <br />1 Piece Ginger Root (15g) <br />3 Tbsp Peanut Oil <br />5 Kaffir Lime Leaves <br />4 Cinnamon Sticks <br />2 Lemon Grass <br />300g Coconut Milk <br />2 Tbsp Sugar <br />Salt to Taste <br /> <br />Method: <br /> 1. Chop the chicken into bite size chunks. <br /> 2. Finely chop the garlic and onion. <br /> 3. Finely chop the ginger and lemon grass. <br /> 4. Grind the coriander seeds and chilli flakes. <br /> 5. Place the onion, ginger, garlic and lemon grass into a food processor and process for 2 minutes. <br /> 6. Add the grinded spices, turmeric, half of the coconut milk and continue to process until smooth paste – add 1 – 2 Tbsp water if necessary. <br /> 7. Fry the chicken in a pan for 5 -8 minutes on high heat and then remove from pan. <br /> 8. Heat the peanut oil in the wok and add the paste and fry for 5 minutes on medium heat. <br /> 9. Add the lime leaves and cinnamon, fry for 2 minutes. <br /> 10. Add the chicken and cook for 2 minutes. <br /> 11. Add the remaining coconut milk and about 200ml of water. <br /> 12. Stir in the ingredients. <br /> 13. Add salt, cover and simmer for an hour on medium heat. <br /> 14. Add sugar and cook for further 2 minutes. <br /> 15. Transfer onto a dish and serve with rice. <br />Thank you for watching <br />For more recipes: https://www.youtube.com/channel/UCQri6FfO31rtR7tK5gJbimQ
