Chicken Curry

Spicy Indonesian chicken dish from BaliSpicy Indian curry with chicken and various spices


Chicken Curry
  • Main course
  • 4 persons
  • 45
  • Medium
Chicken Curry


2 Medium onions finely chopped

3 tsp Salt

5 g Ginger pounded in a mortar

3 Garlic cloves pounded in a mortar

4 Tomatoes skinned and diced

500 g Chicken breast diced

100 ml Water

20 Asian curry leaves

10 Coriander leaves finely chopped

Preparation method for Chicken Curry

  1. Heat the oil in a pan and add diced onion and a pinch of salt.
  2. As soon as the onions have turned golden brown in colour add the finely ground ginger and garlic.
  3. Add the finely chopped and skinned tomatoes. Leave to cook for 2 minutes with the lid on top of the pan. Tip: the easiest way to skin a tomato is by removing the green crown from the top of the tomato and to then make a small cross at the bottom of the tomato. Leave the tomato in boiling water for 10 seconds and them immediately put it in a bowl of ice-cold water. The skin can now easily be removed with a knife.
  4. Add the curry powder whilst stirring. Lower the heat and leave to cook for 5 minutes until the mixture becomes dry.
  5. Add the cubes of chicken and stir well. Return the lid to the pan and leave to cook for 5 minutes.
  6. Add a little water after 5 minutes and stir well. Place the lid on the pan and leave to cook for 10-15 minutes. Stirring occasionally will prevent the mixture from burning at the bottom of the pan.
  7. Finally add the coconut milk and curry leaves.
  8. Remove from the heat and add shredded coriander leaves if desired.
Recept idee.png

Recept idee.png Serve tip

Serving tip: Serve with delicious Basmati rice!

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