The third recipe in my “curry paste” series, and the second recipe in my “chicken curry by country” series. I’m a bit dubious about this recipe’s authenticity, even before my alterations. But it’s yummy, which is what counts. Though admittedly not as stunning as the first installment in the latter; I can’t think of the another week where I’ve enjoyed leftovers so much.

Indonesian Chicken Curry, from Pat Chapman’s Curry Club Cookbook

vegetable oil
4 garlic cloves, minced
2 inch cube ginger, minced
1 onion, chopped
1/2 tsp turmeric
2 Tbsp mild curry paste
1 1/2 lb chicken, cut into bite-sized pieces
5 dried red chiles
14 oz can diced tomatoes, mostly drained
2 Tbsp peanut butter
4 Tbsp dried shredded coconut
1 Tbsp soy sauce
2 Tbsp lemon juice
salt to taste

Heat oil in a skillet; fry garlic, ginger, onion, and turmeric for 5 minutes. Add curry paste, fry for 3 minutes more. Add chicken, and cook for a few minutes until cooked on all sides. Add remaining ingredients, and cook for another 10-20 minutes.

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