Lombok Chicken Curry

Serves: 4

Cuisine:

Indonesian

Recipe Type:

Main Courses

Kitchen-to-Table:
Heat Rating:

Explosive

Dietary:

Coeliacs

Good Using:

Chicken

Ingredients

Method

1) Dry-roast the cumin seeds, green peppercorns, cloves and cinnamon bark until aromatic and allow to cool.

2) Place the red pepper, crushed red chillies, ginger, cashewnuts, onion, garlic and shrimp paste into a blender and whizz to make a smooth paste, adding a little water if needed.

3) Grind the dry-roasted spices with the laos powder and add to the paste in the blender. Give it another quick whizz.

4) Open the can of coconut milk carefully, without shaking, and spoon off the cream at the top and set aside.

5) Mix the remaining coconut milk with the water.

6) Heat the oil in a wok. Stir-fry the paste for about six to eight minutes or until it is dark red and has reduced.

7) Add the chicken pieces and salt and bring to the boil. Cover and simmer gently for 30 minutes.

8) Uncover and increase to a medium heat and cook for a further five minutes.

9) Turn off the heat and spoon off most of the oil which will be floating on top.

10) Stir in the coconut cream, heat through and serve.

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BUY THIS RECIPES INGREDIENTS


  • imported-image-4664-v2.jpg

    Cinnamon Bark, Whole

    £1.95
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  • imported-image-4668-v2.jpg

    Clove Buds ‘Hand-Select’, Whole

    £1.95
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  • imported-image-4742-v2.jpg

    Crushed Red Chillies

    £1.65
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  • imported-image-4673-v2.jpg

    Cumin Seeds White, Whole

    £1.40
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  • imported-image-4731-v2.jpg

    Green Peppercorns, Whole

    £1.95
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  • imported-image-4708-v2.jpg

    Laos (Galangal) Powder

    £1.95
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  • imported-image-4704-v2.jpg

    Shrimp Paste (Thai Kapee)

    £2.50
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