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Indonesian Chicken Curry Pot

Serves 4 to 6 Entree chicken, Poultry

Indonesian Chicken Curry Pot

Indonesian Chicken Curry Pot is a staple of home dining, crafted with care and shared among family and friends. This dish reflects the spirit of Indonesian home cooking, where salt is judged by hand and fat is used generously. It's not a dish reserved for special occasions, but one that graces the table on any given day, a comforting constant in the daily rhythm of life.

The curry delivers a rich and aromatic experience, with tender chicken pieces mingling with the sweetness of onions and the bright acidity of tomatoes. The spice paste brings depth and warmth, while fine sea salt and black pepper heighten the flavors to a harmonious balance. This is a dish meant for sharing, inviting everyone at the table to savor its familiar, comforting taste.

Ingredients

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

Method

  1. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. While the oil is heating, pat 800 g of chicken pieces dry with paper towels to remove excess moisture. Season the chicken generously with fine sea salt and black pepper, ensuring each piece is evenly coated. Once the oil is shimmering, add the chicken pieces to the pot in a single layer, skin side down if applicable, and brown them on all sides. Cook until the chicken develops a deep golden color and the skin is crispy, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
  2. In the same pot, add 2 chopped onions and 1 tablespoon of spice paste. Stir well to coat the onions in the paste, scraping up any browned bits from the bottom of the pot. Cook the onions until they become translucent and tender, releasing their aroma, about 5 minutes. This step builds the flavor base for your curry.
  3. Chop 2 tomatoes and add them to the pot with the onions. Stir to combine, allowing the tomatoes to break down and release their juices. Cook until the tomatoes are soft and have melded into the onion mixture, about 5-7 minutes. This will create a rich, flavorful sauce.
  4. Return the browned chicken pieces to the pot, nestling them into the sauce. Reduce the heat to low and cover the pot. Let the chicken simmer gently in the sauce, allowing the flavors to meld and the chicken to cook through. Stir occasionally to ensure even cooking and prevent sticking.
  5. Once the chicken is cooked through and tender, check the consistency of the sauce. If it's too thin, increase the heat slightly and let it simmer uncovered to reduce to your desired thickness. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper, if necessary.
  6. Finish the dish by garnishing with fresh herbs like cilantro or parsley, if desired. Serve the Indonesian Chicken Curry Pot hot, accompanied by steamed rice or bread for a complete meal.
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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