Indonesian Chicken

 

INDONESIAN CHICKEN  for 4 wonderful people

Vegetarian: No , Flavor Profile: curry, medium spice

Time to prepare: 40 minutes, Difficulty level: easy, $18

 INGREDIENTS

 Meat 

• 3 chicken thighs, cut into large cubes

Vegetables

• 2 medium sweet potatoes, cut in chunks
• 1 onion, diced
• 1 tomato, diced
• 1/2 red or green bell pepper sliced (optional)

 

Liquids

• 2 tsp tamarind or 2 tbsp lemon or lime juice
• 2 tbsp fish sauce
• 1 cup of strong chicken broth
• 250 gr or 1 can of coconut cream/milk

Spice Mixture

• 3 cloves of garlic, grated
• 1 thumb piece ginger, grated
• 1 tsp Old Bay seasoning
• 2 tsp turmeric
• 2 tsp ground coriander
• 2 tsp cumin seeds
• 1/8 tsp cardamom seeds
• 1/4 cup chopped cashew nuts (+handful more to garnish)
• red pepper flakes
• pepper

Coconut oil or vegetable oil

DIRECTIONS

• Coat the chicken cubes in 1tbsp coconut oil or vegetable oil.
• Add 1 tsp tamarind, 1tbsp fish sauce and  the spice mixture, rub mixture into the meat.
• Shake off excess spice mixture and set marinated chicken cubes aside, keep at room temperature.
• Heat coconut oil or vegetable oil in a (cast iron) pot, medium heat.
•  Add onion, rest of the spice mixture, chopped cashews. Stir 2 minutes to release fragrance. 

• Add liquids: chicken stock, tamarind or lemon juice, fish sauce. Bring to a light boil.
• Add potatoes, tomatoes, coconut milk/cream. SIMMER.

• When potatoes are cooked, remove most of them from the curry sauce and set aside. Leave some potato cubes in the sauce to thicken sauce.
• Use mixer to mix the curry sauce for smooth consistency. Taste! Add more fish sauce for increased flavor, or more Old Bay Spices for spice. If too sweet, add tamarind/lemon/lime juice.

• Add marinated chicken cubes, simmer 10 minutes until chicken cubes are cooked. Taste!

Add the rest of the cooked potato cubes, simmer 2 minutes. SERVE

Top with fresh coriander and crushed cashew nuts. ENJOY