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Indonesian Curry

Indonesian Style Curry

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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine Indonesian, Southeastern Asian
Servings 4 people

Ingredients
  

  • 1 tbsp cashew nuts
  • 3 tbsp oil
  • 1 Shallot or small onion finely diced
  • 4 cloves garlic finely chopped
  • 1 inch piece of ginger, peeled and finely chopped
  • 4-5 tsp Bali Curry Masala
  • 400 ml can of coconut milk
  • 750 g chicken thigh or breast cut into 1'' pieces
  • 1/2 a red pepper and green pepper sliced
  • 3 - 6 hot green or red chillies sliced
  • 1 tsp salt or to taste
  • 1 tsp sugar
  • 1 tbsp fresh coriander chopped

Instructions
 

  • Put the cashew nuts in a heatproof bowl and just cover with boiled water. Leave for 20 minutes and then blitz in a blender or wet grinder.
  • Heat the oil in a heavy bottomed pan or Karahi. When hot add the shallot or onion and fry gently until just turning golden.
  • Add the garlic and ginger and cook for 20 - 30 seconds.
  • Add the curry masala and cook on a low heat, stirring for 30 - 40 seconds.
  • Add the cashew nut paste and stir in.
  • Add the coconut milk and bring to a simmer.
  • Add the chicken, bring back to a simmer and cook for around 15 minutes.
  • Add the fresh chillies, peppers, salt, sugar, and coriander. Cook for a further 10 minutes or until the chicken is cooked through.
  • Serve with some steamed rice