| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 392 | 28g | 8g | 4g |
| sugars | fibre | protein | salt |
| 2g | 0.5g | 27g | 0.67g |
It was on a balmy summer’s evening, with the aroma of honeysuckle heavy in the Georgia air, that I first fell in love with Indonesian Chicken Curry with Indonesian Bay Leaf. This lively dish, brimming with fragrant spices and a kick of tropical citrus, reminds me of two homelands: my Southern roots and my African lineage. It fuses two culinary worlds just as I have, living here in Atlanta with Nigerian heritage. This exotic assembly of ingredients renders a chicken curry which captures the very essence of Indonesian cuisine. It’s a love affair on a plate.
A Dance of Flavors
This curry tells a story of interconnected trade routes from ancient Spice Islands – Indonesia – to West Africa, converging to a southern American table. It’s a dance of spicy, sweet, and tangy notes that get my taste buds twirling with each bite. Dishes like this balance comfort with exoticism, a resemblance we find in our Afro-Southern fusion cuisine. And while each region has its own variation, this Indonesian Chicken Curry with Indonesian Bay Leaf holds its place as one of my favorites.
Healthy and delicious
One of the reasons this recipe stands out is because it is not just extraordinarily flavorful but is also brimming with nutritional benefits. Indonesian Bay leaves, a key ingredient in this dish, have been used in traditional medicine for their antimicrobial and anti-inflammatory properties. Adding lemongrass to the curry not only enhances the aroma but also offers digestive and antioxidant benefits. The chicken provides lean protein, and we get healthy fats from the coconut milk, all while the chillies and pepper give a moderate spike to our metabolism.
Although exotic, the ingredients in this recipe aren’t hard to find. They’re available at most specialty groceries or can be easily found online. From homemade ginger paste to coconut milk and lemongrass, I find joy in the journey of collecting, prepping, and executing this dish.
As a main dish, this chicken curry pairs wonderfully with a steaming bowl of jasmine rice, or if you, like me, find glimpses of Africa in every plate you craft, a side of African Coconut Rice will be a befitting tribute. Add a fresh green salad or some pickled vegetables, and you’ve got a meal that promises to transport you and your loved ones to a far-off tropical island, one bite at a time.
And though I still have a day job as a lawyer, I find solace in the kitchen after a long day. I invite you to experience this little slice of culinary heaven, this Indonesian Chicken Curry with Indonesian Bay Leaf, and hope that it brings as much joy to your heart and palate as it does to mine.
What You’ll Need
- 2 lbs Boneless Chicken Thighs or Breasts
- 4 Indonesian Bay Leaves
- 2 Stalks of Lemongrass
- 2 Red Chillies, deseeded and sliced
- 3 tbsp Vegetable Oil
- 2 cups Coconut Milk
- 1 tablespoon Brown Sugar
- Salt to taste
- 1 tablespoon Lime Juice
- 5 Shallots, peeled
- 5 Garlic Cloves, peeled
- 2 inches Ginger Root, peeled
- 3 Red Chillies, deseeded
- 1 teaspoon Whole Coriander Seeds
- 1 teaspoon Whole Cumin Seeds
- 1 teaspoon Whole Black Peppercorns
- Handful of Fresh Cilantro Leaves
- Handful of Fresh Mint Leaves
For Spice Paste:
Garnish:
Method
Step One
Begin by making the spice paste. To do this, put the shallots, garlic cloves, ginger root, red chillies, coriander seeds, cumin seeds, and black peppercorns into a food processor. Pulse until you have a thick, fragrant paste.
Step Two
Place a large pan over medium heat and add the vegetable oil. Once the oil is hot, add the spice paste and cook it for about 4-5 minutes or until the raw smell has faded. Be sure to stir constantly to prevent burning.
Step Three
Next, add the boneless chicken to the pan. Cook until all sides of the chicken are white – they don’t need to be fully cooked just yet as they will continue to cook in the curry sauce.
Step Four
Now, add the Indonesian bay leaves, lemongrass stalks, and red chillies to the pan. Stir to combine these ingredients with the chicken and spice paste.
Step Five
Pour the coconut milk into the pan. Add the brown sugar and salt to taste. Allow this mixture to come to a gentle simmer.
Step Six
Cover the pan and allow the curry to simmer for about 20-30 minutes. This will allow the flavours to develop and the chicken to cook completely.
Step Seven
After the curry has simmered, remove the pan from the heat. Stir in the lime juice, then taste and adjust the seasoning if necessary.
Step Eight
Finally, garnish the curry with a handful of fresh cilantro and mint leaves before serving. This dish pairs well with steamed jasmine rice or warm naan bread. Enjoy!
