How to Make Indonesian Chicken Curry
Step #2: Heat the peanut oil in a large skillet or wok over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let them cook for one minute. My point is that this curry smells absolutely amazing. Oh, and it tastes just as good as it smells. Seriously, I was just standing over the pan and using my hand to waft the steam toward my face so I could inhale more of this fragrant goodness. and grind them into a paste. Step #3: Add the ground paste and use a wooden spoon to break it up and mash it into the oil. Let it cook for two minutes. Step #5: Stir in half of the coconut milk and all the chicken broth. Cover, reduce heat to low, and let it simmer for 10 minutes or until the chicken is cooked through. Coconut Milk: For a richer curry, opt for full-fat coconut milk. If you prefer a lighter version, lite coconut milk works well too.
