Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Smoky Indonesian-Style Chicken Curry

Scott Phillips

Servings: 4

Aromatic and gently spicy, this slow-cooker curry is a soul-warming meal on a chilly evening. It’ll serve four with nothing else on the table, but it can stretch to eight servings with a side dish; we like to serve it with a lemony cucumber salad and jasmine rice.

Ingredients

  • 5 dried pasilla or New Mexico chiles, stemmed and seeded
  • 1 small shallot, quartered
  • 2 Tbs. thinly sliced lemongrass
  • 2 Tbs. tomato paste
  • 2 Tbs. sweet smoked paprika
  • 1 Tbs. minced peeled fresh ginger
  • 1 Tbs. packed dark brown sugar
  • 1 Tbs. sambal oelek
  • 1-1/2 tsp. ground cumin
  • 1-1/2 tsp. dried coriander
  • Kosher salt
  • 6 Tbs. lower-salt chicken broth
  • 8 bone-in chicken thighs (about 3-1/4 lb.), skin removed
  • Freshly ground black pepper
  • 1-1/4 lb. waxy potatoes, such as Yukon Gold, cut into 1-inch pieces (about 3-1/2 cups)
  • 1/2 lb. green beans, trimmed and cut into 1-inch pieces
  • 2/3 cup thawed frozen peas

Nutritional Information

      Calories (kcal) : 520
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 235
      Sodium (mg): 920
      Carbohydrates (g): 45
      Fiber (g): 10
      Protein (g): 49

Preparation

  • Put the chiles in a medium bowl and cover with boiling water; set aside to soften for 20 minutes. Drain, then transfer the chiles to a blender. Add the shallot, lemongrass, tomato paste, smoked paprika, ginger, brown sugar, sambal oelek, cumin, coriander, and 2 tsp. salt. Blend the mixture until smooth, drizzling the broth through the hole in the lid and stopping occasionally to scrape down the inside of the jar.
  • Generously season the chicken with salt and pepper and spread evenly with the chile mixture. Layer the potatoes in the bottom of a 5- to 6-quart slow cooker and arrange the chicken in an even layer on top. Cover and cook until the potatoes are fork-tender and the chicken is tender but not falling off the bone, 2 to 3 hours on high and 6 hours on low. (The curry can stay on the keep-warm setting for up to 3 hours.)
  • About 45 minutes before serving, turn the slow cooker to high (if it was on low or keep-warm), sprinkle the green beans evenly over the top, cover, and cook until crisp-tender, about 30 minutes. Add the peas and cook until heated through, about 10 minutes. Stir to combine, season to taste with salt and pepper, and serve.

Reviews

Rate or Review

Reviews

  • xenashoes | 02/08/2016

    Like many others, I found this missing a little something although my husband loved it. I doubled the ginger and the lemongrass, cut the hot stuff slightly and used half smoked paprika and half regular. I also loosened the paste slightly with chicken stock and it pureed perfectly. Served with Indian pickles it picked up a bit-it needed that sour note. So, not bad, but why not make something fantastic....

  • geckospots | 02/21/2015

    I've made this three times now. The flavour's been great all three times, but the second two batches ended up with fragments of dried peppers in the sauce, which gave it a disagreeable texture - the second time I blamed it on using a different kind of dried pepper, but the third time (tonight) I went back to the first kind and had the same problem.Next time I'll soak the peppers for longer than the suggested 20 minutes, and test the paste before I put it on the chicken to make sure that it's been sufficiently pureed.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks