Indonesian Chicken Curry
Ingredients
- 1 tbsp. coriander seeds
- 1⁄2 tsp. crushed red chile flakes
- 2 cloves garlic, chopped
- 1 medium yellow onion, chopped
- 1 (4″ piece) ginger, peeled and thinly sliced
- 3 tbsp. peanut oil
- 5 fresh or frozen Kaffir lime leaves
- 4-6 (4″ sticks) cinnamon
- 1 stalk lemongrass, tied into a knot (see Tying Lemongrass)
- 3 lb. chicken thighs and legs
- 2 cups coconut milk
- 3⁄4 tsp. kosher salt
- 2 cups cooked jasmine rice, for serving
Details
- Servings: 6
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- south east asian
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