Sumatran Chicken Curry

Beef Randang
Sumatran Chicken Curry
Fish curry
Bubur Jagung
Durian Sambal

Sumatran Food Recipes




Sumatra Chicken Curry (pictured above) is a colourful dish with a fresh flavour with the combination of coriander, chilli, ginger and lime. Generally served with steamed rice.



8 pieces of Chicken - thigh or breast

1 Onion

4 medium sized tomatoes

2 tablespoons Ginger sliced into small pieces

2 cloves of garlic chopped into small pieces

2 small green chillies chopped into small pieces

2 teaspoons chopped Coriander

1 small bunch of coriander       

1 stalk of Lemon grass sliced into small pieces

1 teaspoon of cumin powder

1 teaspoon Salt

1 teaspoon Pepper

1 small lime

100ml water

white rice

2 tablespoon of yoghurt

4 tablespoons of vegetable oil

How to prepare

Dice the chicken into small bit sized pieces.

Skin the tomatoes and remove the pulp and seeds. Cut into quarters.

Chop the onion into small pieces. Heat the vegetable oil in a wok or sauce pan and fry the onion until the start to turn brown.

Add the ginger, garlic, chilli, lemongrass and spices and stir around for about 1 minute then add the salt and pepper.

Add the water and the tomatoes and bring the sauce to the boil then reduce the heat and simmer for 10 minutes.

Add the chicken pieces and stir around coating the pieces with the sauce.

Cover the pan with a lid and simmer the chicken and sauce for 30 - 40 minutes. Turn the pieces every 10 minutes to ensure they are evenly cooked.

To finish add the yoghurt and stir through the sauce so evenly distributed. This will thicken the sauce. Cut the lime in half and squeeze both sides into the pan and stir again.

The curry is now ready to serve. Finely slice the bunch of coriander leaves and sprinkle over the served curry.

Serve with boiled rice.


Last updated - 19th March 2009

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