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Indonesian Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

Indonesian Chicken Curry Pot 2

Indonesian Chicken Curry Pot 2 brings the essence of home cooking to your table, capturing the warmth of Indonesian family meals. Unlike its more formal counterparts, this dish is a staple of everyday life, where the measurements are felt rather than measured. Cooked with a generous hand, it reflects the casual authenticity of home kitchens, where meals are prepared with intuition and shared without ceremony.

The taste is a comforting blend of tender chicken, softened onions, and the bright acidity of tomatoes, all harmonized by a modest yet flavorful spice paste. Each bite carries the richness of oil and the subtle kick of black pepper, enveloped in a savory embrace of sea salt. This is a dish to savor, piece by piece, at a table meant for sharing.

Ingredients

  • 800 gchicken pieces
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tbspspice paste
  • to tastefine sea salt and black pepper

Method

  1. Heat a large, heavy-bottomed pot over medium-high heat and add 2 tablespoons of oil. While the oil is heating, pat the 800 g of chicken pieces dry with paper towels to ensure they brown properly. Season the chicken generously with fine sea salt and black pepper, then add them to the pot in a single layer. Allow the chicken to brown on all sides, turning occasionally, until the skin is golden and crisp. This should take about 5-7 minutes, and the chicken should release easily from the pot when it's ready to turn.
  2. While the chicken is browning, finely chop 2 onions and 2 tomatoes. Once the chicken is browned, remove it from the pot and set aside. Add the chopped onions to the same pot, stirring to coat them in the remaining oil and chicken drippings. Cook the onions until they are soft and translucent, about 5 minutes, stirring occasionally to prevent sticking.
  3. Add 1 tablespoon of spice paste to the onions, stirring well to combine. Cook the mixture for another 2 minutes, until the spice paste is fragrant and the onions are well-coated. This step is crucial for developing the curry's deep flavor.
  4. Return the browned chicken pieces to the pot, nestling them into the onion and spice mixture. Add the chopped tomatoes on top, along with any juices that have accumulated. Stir everything together gently to combine, ensuring the chicken is well-coated with the aromatic mixture.
  5. Cover the pot and reduce the heat to low, allowing the chicken to simmer gently. Cook for about 25-30 minutes, or until the chicken is cooked through and tender. The chicken should be easy to pierce with a fork and the sauce should have thickened slightly, coating the chicken pieces.
  6. If the sauce is too thin, remove the lid and increase the heat to medium. Allow the sauce to reduce, stirring occasionally, until it reaches your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed.
  7. Once the sauce has thickened and the flavors are balanced, remove the pot from the heat. Garnish the curry with fresh herbs of your choice, such as cilantro or basil, for an added burst of freshness. Serve the Indonesian Chicken Curry Pot 2 family-style, with steamed rice or crusty bread to soak up the rich, flavorful sauce.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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