Using darker meat makes for a more flavorful dish. **It’s recommended to use whole chicken pieces, but they’re disgusting to me, so I use boneless chicken thighs. *This list may seem long, but many of these items can easily be used in other recipes, and they’re not hard to find.
5 oz shallots (about 6 of them), peeled and chopped.1 fresh red, long chili (such as Fresno, Holland or cayenne) stemmed and chopped.1T coriander seeds (I had none, so I used ground coriander).This chicken curry is not much different from that framework. You’ll see this on these postings for both beef and chicken rendang. Many of the Indonesian meat and chicken dishes follow a pretty basic framework: 1) make a spice/seasoning paste from ginger, garlic, shallots, etc., 2) brown the meat in a heavy fry pan, 3) add the seasoning paste to the meat, 4) then add coconut milk and slowly simmer. Big mistake, as it will be on our monthly menu from now on. I’ve had the recipe for years, but never decided to make it until now. Indonesian food tastes so good that it almost defies belief, and Javanese chicken curry is no exception. Most of the recipes are as firmly authentic as you can get.
The recipe comes from James Oseland’s “Cradle of Flavor” book, whose many recipes were learned from home cooks and street vendors when he lived in Indonesia. It’s not hot/spicy, but is intensely flavored. Here’s an Indonesian curry that’s so easy to make and so delicious that you’ll be sad that you didn’t know about it earlier.
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