Indonesian Chicken Curry

30 June 2020 By

My Indonesian Chicken Curry is a vibrant yellow curry very similar to a Padang style dish you may have enjoyed in your travels to Malaysia, Indonesia or Singapore. Definitely a dish you can easily pull together on any weeknight or serve at a dinner party. Simply raid your pantry and back garden for some essential items and herbs and you’re ready to go.

I always enjoy making a larger batch as leftovers keep exceptionally well for several days. Another beautiful quality of this dish is that you can enjoy it in various ways such as over rice, with a side of buttery flaky rotis canai or parottas to dip into, or even as a thickish stew poured over boiled egg noodles or rice noodles with aromatics garnishing almost like a Khao Soi Gai*.

Indonesian Chicken Curry

Ingredients − Serves 4

  • 6 skin on, bone-in chicken thighs, trimmed to even size pieces
  • 1 tbsp Latasha’s Kitchen Turmeric Spice Magic
  • ⅓ cup coconut oil
  • 2 stalks chopped lemongrass, bashed and carefully tied into a knot
  • 2 bay leaves
  • 2 cups brown onions, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp Latasha’s Kitchen Indonesian Turmeric Kari Paste
  • ¼ cup water
  • 6 birds eye chillies (or less, quantity optional)
  • 1 carrot, cut into thick wedges (optional) makes the curry sweeter
  • 3 medium potatoes, parboiled whole then peeled and quartered
  • 6 kaffir lime leaves or turmeric leaves, middle stalk removed then shredded
  • 1 tsp salt
  • 1 tsp palm sugar
  • 400 ml Ayam coconut milk
  • 2 cups water or stock
  • 50 ml Ayam coconut cream


  • Chopped coriander
  • 1 lime cut into wedges
  • Store bought fried shallots

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  1. In a bowl mix chicken with Latasha’s Kitchen Turmeric Spice Magic.
  2. Cover and marinate in the fridge for at least 2 hours.
  3. In a deep pot, heat some of the coconut oil on medium-high heat and brown the chicken pieces all over, then remove to a plate. In the same pot, add another tablespoon or two of oil, then throw in the lemongrass, bay leaves and diced onions and cook gently on low to medium heat allowing the onions to sweat and caramelise.
  4. Next add garlic and cook for a further 2-3 minutes.
  5. Now add Latasha’s Kitchen Indonesian Turmeric Kari Paste and a dash of water and cook for 5 minutes.
  6. Place the browned pieces of chicken back into the pot and stir carefully until they are well coated in the mixture.
  7. Next add parboiled potatoes, carrots (if using) and birds eye chillies. Cook stirring occasionally for approx. 4-5 minutes.
  8. Pour in the stock, increase the heat and bring to a high simmer for 3-4 minutes then reduce heat to medium low.
  9. Add coconut milk and shredded kaffir or turmeric leaves and bring the pot back to a near boil. Reduce heat to low and gently simmer for 30 minutes stirring occasionally.
  10. Pour in coconut cream and remove from the heat. Allow to sit for a few hours in the fridge, to let the flavours mature.
  11. Prior to serving, reheat curry thoroughly on the stove top or in a moderate oven.
  12. Garnish with coriander, fried shallots and lime wedges. Serve over steamed jasmine rice, noodles or with flaky rotis.


  • You can use other chicken cuts for this dish including boneless marylands, drumsticks, lovely legs, breast pieces or tenderloins.
  • If you don’t have the lime leaves or turmeric leaves, omit them. But do try and find them in the frozen section of your Chinese or Southeast Asian grocer.

Note: *Khao Soi Gai is a classic Northern Thai noodle soup from the city of Chiang Mai. It’s a fragrant, curried coconut milk stew, combined with tender braised chicken. The coconut-y curry broth is normally served over boiled noodles and topped with fried egg noodles.