Indonesian Curry

Chicken Porridge
19/01/2015
Vegetable Stir Fry
26/01/2015

Indonesian Curry

Indonesian Curry

Wow! – that’s all I have to say about this Indonesian Curry. So tasty and irresistible, and it looks good as well. Just look at the colour of it, along with the garnish – presentation is very important, it makes lots of difference. This recipe is not that spicy at all but of course you can add as much or as little as you like, although for those who know me, they know I like my food pretty spicy. I think my family have got used to that by now.

Again, this recipe was given to me by Tumi, the lady who looked after the villa where we stayed in Bali. Everyone went out shopping and then to the beach, but for me, I had more fun staying back at the villa cooking this dish with Tumi – how kind of her to teach me her talents. I could never thank her enough. I loved the food so much that I wanted to buy a cookery book. So we went out on her motorbike….. what an experience that was, dodging in and out of the busy traffic, I think I took my life in my hands! My family was so shocked that I went, but I had to do it (in fact I did it twice and I am still here!) Did I get a cookery book? Yes – they only had one and that was very hard to find we had to go to a large store, but it was worth it to me. I had a lovely time in Bali thanks to the lovely Lynsey (my son’s girlfriend who booked it for us) and having cooks there that was a fantastic surprise for me. What an experience it was.

Now let’s get cooking:

Print Recipe
Indonesian Curry
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Fish, Main Course
Cuisine Curry, Indonesian
Prep Time 40 minutes
Cook Time 1 hour
Servings
portions
Ingredients
For the garnish
For ingredient
For the vegetables
Course Fish, Main Course
Cuisine Curry, Indonesian
Prep Time 40 minutes
Cook Time 1 hour
Servings
portions
Ingredients
For the garnish
For ingredient
For the vegetables
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
To fry the shalotts for the garnish:
  1. On a high heat, add the oil and fry the shallots - keep stirring until very crispy then take out and set aside for later.
  2. Slice the the chillies then keep to decorate for later.
For the curry:
  1. In a food processor, add the ginger, garlic, chillies , macadamia nuts, fresh turmeric, shallots, white peppercorn, and coriander seeds, then add a little water and blitz.
  2. In a large heavy pan on medium heat add the oil and then fry the paste for 5 mins. Then add the chicken, mix well in the sauce and then add the water, the garam masala and then simmer for 30 mins.
  3. Now the chicken is cooked add the vegetables and bring to the boil for about 10 mins.
  4. Now add the coconut milk then bring to the boil for another 10 mins, then turn off the heat.
  5. Now add the coconut milk then bring to the boil for another 10 mins, then turn off the heat. I serve this dish with a wedge of lemon and nice and fluffy rice.
  6. Going to the market, very brave of me. bless Tumi she was so good.
Share this Recipe

2 Comments

  1. jo gallop says:

    This curry is amazing! Easy peasy and very tasty. Thankyou Sally you biker chick :0)

    • Cook with Sally says:

      Thank you Jo Gallop
      I hope you will make it one day and let me know how you got on. Its so easy to make,do visit again.

Leave a Reply

Your email address will not be published. Required fields are marked *