Indonesian Recipe - Spicy Chicken with Coconut Milk

Our Spicy Chicken with coconut milk Indonesian recipe uses several spices but is not a “hot spicy” dish. In this Indonesian recipe, fresh spices should be used if possible. This spicy chicken with coconut milk recipe turns ordinary grilled chicken into a vibrant and colourful dish that is full of flavour and is also very quick and easy to prepare.

Ingredients for Spicy Chicken with Coconut Milk Indonesian Recipe

6 Chicken Breasts (Skin can be removed if you prefer)
6 Shallots, skinned and roughly chopped
3 Cloves Garlic, skinned and roughly chopped
1 Tsp Fresh Ginger, grated
1 Tsp Fresh Turmeric, finely grated (Ground turmeric may be used if you do not have fresh Turmeric)
1 Tsp Cumin Seeds, dry fried for 2 minutes (or ground cumin)
3 Kaffir Lime Leaves (Use a few pieces of lemon rind as an alternative)
2 Tsp Fresh Coriander, finely chopped
1/4 Tsp Freshly ground Nutmeg
1/2 Tsp freshly ground black Pepper
300 ml Coconut Milk
2 Tbsp Soy Sauce
1 Tsp Sugar (optional)
Water
Coriander leaves for garnish

Method

1. Wash and dry the chicken pieces. Set aside.
2. Put the shallots, Cumin seeds, garlic, turmeric and ginger into a blender and puree, adding a little water if required to make a smooth paste.
3. In a large pan, place the chicken, the pureed mixture and all the other ingredients, except the coriander leaves for garnish, and slowly bring to the boil.
4. Reduce the heat and simmer for about 40 minutes or until the chicken is tender. Remove from the heat.
5. Remove the chicken from the pan. Discard the Kaffir Lime leaves from the sauce.
6. Place the chicken pieces under a hot grill turning once, until nicely brown on both sides.
7. Place the pan containing the sauce back over a high heat until boiling. Reduce heat, stirring occasionally until the sauce thickens.
8. Place the chicken on a plate with some of the the sauce poured over the top. Garnish with coriander leaves and serve