Indonesian Turmeric Chicken Curry – Mild

12 April 2016 By

A delicious, nutty hand blended paste with fresh ingredients, spices and herbs – ideal with chicken, turkey, lamb and seafood.

Ingredients (Serves 6-8)

  • 1 jar Latasha’s Kitchen Indonesian Turmeric Kari Paste
  • 1.5 kg chicken pieces on the bone, or boneless chicken tenderloins, thighs or breast
  • 5 potatoes, cut into wedges
  • Salt to taste
  • ¾ cup water
  • 4 tbsp coconut oil
  • 1 cinnamon stick
  • 2 star anise
  • 2 tbsp chopped pandan leaves
  • 2 brown onions
  • 1 heaped tsp ground turmeric
  • 400 ml Ayam brand coconut cream


  • Lime juice, fried shallots, 2 tbsp kerisik (toasted coconut), 1-2 red chillies, finely sliced


  1. In a heavy pan, heat oil, add cinnamon stick, star anise, pandan leaves, sliced onions and ground turmeric powder. Cook for 15 minutes on low heat until onion is caramelised.
  2. Next add Latasha’s Kitchen Indonesian Turmeric Kari Paste and water. Cook this sauce for 10 minutes then add chicken
  3. Seal the ingredients in the paste for a few minutes until well browned. Add salt to taste, top with potatoes and coconut cream and simmer covered until tender.
  4. Gravy should be reduced and thick.
  5. Garnish with lime juice, fried shallots, kerisik and chillies.
  6. Serve with rice or bread rolls.

Tip: If more gravy is preferred add in a 200ml tin of Ayam brand coconut milk as well.