RECIPE
Indonesian Curry Chicken
Dinner & Main Meals
Ingredients
- 1 whole chicken, jointed
- ¼ cup flour
- ¼ cup peanut oil
- 1 large onion, sliced
- 3 cloves garlic, crushed
- 3 teaspoons grated fresh ginger
- 1 long red chilli, seeds removed, thinly sliced
- 1 lemongrass, stem finely chopped
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 600g kumara (sweet potato), peeled, diced
- 1⅓ cups coconut milk
- 150g green beans, trimmed, cut into 3cm pieces
- coriander leaves, to serve
Method
- Dust chicken in flour, shaking off excess flour. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to a plate.
- Heat remaining oil and cook onion for 2-3 minutes or until softened. Add garlic, ginger, chilli, lemongrass, and spices; cook, stirring for 1 minute.
- Place kumara into the base of slow cooker and top with chicken, onion mixture and coconut milk. Cook on HIGH 3-4 hours or LOW 6-8 hours.
- Add beans in the last half hour of cooking.
- Serve chicken with coriander and steamed jasmine rice.