Indonesian Chicken Recipes

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INDONESIAN GINGER CHICKEN



Indonesian Ginger Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

Steps:

  • Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
  • Preheat the oven to 350 degrees F.
  • Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

ERIN'S INDONESIAN CHICKEN



Erin's Indonesian Chicken image

This is an all time favorite that has lasted me from grade school through adulthood. I've served it to just about everyone I know and have received nothing but rave reviews!

Provided by ERINPETERSON

Categories     World Cuisine Recipes     Asian     Indonesian

Time 45m

Yield 4

Number Of Ingredients 13

1 cup uncooked long grain white rice
2 cups water
1 pound fresh green beans, trimmed and snapped
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into chunks
¾ cup low-sodium chicken broth
⅓ cup smooth peanut butter
2 teaspoons honey
1 tablespoon low sodium soy sauce
1 teaspoon red chile paste
2 tablespoons lemon juice
3 green onions, thinly sliced
2 tablespoons chopped peanuts

Steps:

  • Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
  • Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
  • Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
  • Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 58.1 g, Cholesterol 59.4 mg, Fat 18.6 g, Fiber 6.4 g, Protein 35.4 g, SaturatedFat 3.8 g, Sodium 322 mg, Sugar 7.8 g

INDONESIAN CHICKEN CURRY RECIPE



Indonesian Chicken Curry Recipe image

This Indonesian Chicken Curry recipe is a savory and fragrant addition to your dinner lineup. If you've never tried Indonesian food, this is the perfect recipe to introduce you to it.

Provided by The Wanderlust Kitchen

Categories     Main Dish

Time 35m

Number Of Ingredients 20

2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
1/8 teaspoon ground cloves
4 dried red chilies (stems removed)
2 fresh green Thai chiles (stems and seeds removed)
1/4 cup raw cashews
4 cloves garlic (peeled)
1 large shallot (peeled)
2 inches fresh ginger (peeled and sliced)
3 Tablespoons peanut or vegetable oil
5 wild lime leaves
2 sticks cinnamon
3 small stalks lemongrass
3 pounds boneless (skinless chicken breasts, cut into large chunks)
1 14.5 ounce can coconut milk, divided
1 cup chicken broth
4 Tablespoons fish sauce
6 cups cooked rice (for serving)

Steps:

  • Place the spices, chilies, cashews garlic, shallot, and ginger in a food processor and grind into a paste.
  • Heat the peanut oil in a large skillet or work over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let cook one minute. Add the ground paste and use a wooden spoon to break it up and mash into the oil. Let cook two minutes.
  • Add chicken pieces and cook two to three minutes per side, until browned.
  • Stir in half of the coconut milk and all of the chicken broth. Cover, reduce heat to low, and let simmer 10 minutes or until the chicken is cooked through.
  • Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.

Nutrition Facts : ServingSize 1 serving, Calories 800 kcal, Carbohydrate 64 g, Protein 80 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 194 mg, Sodium 1296 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 11 g

INDONESIAN CHICKEN



Indonesian Chicken image

From Cooking Light Magazine. The recipe states to poke the chicken with a fork so it can really absorb the marinade and if your like leftovers -- double the recipe.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon crushed red pepper flakes
1 tablespoon fresh ginger, peeled and grated
2 tablespoons fresh lime juice
2 tablespoons hoisin sauce
1 tablespoon low sodium soy sauce
3 garlic cloves, minced
4 boneless skinless chicken breast halves (4 oz. each)
cooking spray

Steps:

  • Prepare grill. Combine first 6 ingredients in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator for 30 minutes. Remove chicken from bag; discard marinade.
  • Place the chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until the chicken is done.

Nutrition Facts : Calories 161.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.8, Sodium 400.3, Carbohydrate 5.6, Fiber 0.4, Sugar 2.5, Protein 25.7

INDONESIAN PEANUT CHICKEN



Indonesian Peanut Chicken image

Here's a marvelous make-ahead recipe! I cut up fresh chicken, put it in a bag with the remaining slow-cooker ingredients and freeze it. To cook, just remove the bag a day ahead to thaw in the fridge, then pour all the contents into the slow cooker. -Sarah Newman, Mahtomedi, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/3 cup chopped onion
1/3 cup water
1/4 cup reduced-fat creamy peanut butter
3 tablespoons chili sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
3 cups hot cooked brown rice
6 tablespoons chopped salted peanuts
6 tablespoons chopped sweet red pepper
Julienned green onions, optional

Steps:

  • Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.

Nutrition Facts : Calories 353 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 370mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

OPOR AYAM (INDONESIAN CHICKEN CURRY)



Opor Ayam (Indonesian Chicken Curry) image

This luxurious chicken stew from Java is a staple of the Indonesian kitchen, made by simmering the meat in coconut milk with curry paste and lemongrass. The chef Retno Pratiwi grew up eating the dish on special occasions in West Java, and continues to make it at her pop-up restaurant in Boston, always opting for drumsticks over white meat. Though the shallots are traditionally incorporated raw into the curry paste, Pratiwi prefers to caramelize them first to bring out their sweetness. It adds a little time to the process, but the final result is worth it.

Provided by Tejal Rao

Categories     dinner, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

1/4 cup coriander seeds
3 tablespoons coconut oil
10 small shallots, sliced
Kosher salt, to taste
15 garlic cloves
5 candlenuts (or 5 to 10 macadamia nuts)
2 to 3 1-inch pieces kaempferia galanga root, peeled (optional)
1/2 tablespoon white peppercorns
1 3-inch piece ginger, peeled and lightly smashed to loosen the fibers
1 3-inch piece galangal, peeled and lightly smashed to loosen the fibers
5 lemongrass stalks, trimmed, smashed and tied into knots
10 to 15 fresh or dried salam leaves (Indonesian bay leaves)
20 fresh makrut lime leaves
1 tomato, chopped (or 1 cup cherry tomatoes)
1 8.5-ounce can coconut milk
3/4 cup chicken stock
3 pounds bone-in chicken pieces

Steps:

  • In a dry skillet over medium-high heat, toast the coriander seeds for 2 to 3 minutes. Let cool, then grind in a spice grinder.
  • In a large sauté pan, heat 2 tablespoons of the coconut oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring often, until browned, about 10 minutes. Remove shallots to a food processor and set aside. Add the garlic cloves and candlenuts to the same pan and cook, stirring constantly to prevent burning, until deep golden brown, 2 to 3 minutes. Add the garlic and candlenuts to the shallots in the food processor along with the kaempferia galanga root, white pepper and 2 tablespoons water; purée into a paste.
  • Heat the remaining 1 tablespoon coconut oil in the sauté pan over medium heat and add the ginger, galangal, lemongrass, salam leaves and lime leaves, scrunching the lime leaves in your hands as you drop them into the pot. Allow to cook until the ingredients start to smell less intense and raw, stirring occasionally, 5 to 7 minutes.
  • Stir the ground coriander seeds, shallot paste mixture and tomato into the pan. Reduce the heat to low and slowly stir in the coconut milk, a little at a time, to keep the sauce from breaking. When all the coconut milk is incorporated and the mixture is gently simmering, add the chicken stock. Nestle the chicken into the pan and spoon some of the sauce over the top. Cover and cook on low heat for about 40 minutes, or until the chicken is cooked through and the dish is aromatic. You may have to adjust the heat to keep the mixture at a gentle simmer. (Do not boil.) Season to taste with salt. Before serving, remove the galangal, ginger, lemongrass, salam and makrut leaves. Serve with rice.

Nutrition Facts : @context http, Calories 765, UnsaturatedFat 25 grams, Carbohydrate 28 grams, Fat 53 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 24 grams, Sodium 1017 milligrams, Sugar 7 grams, TransFat 0 grams

INDONESIAN SPICY CHICKEN BARBEQUE (AYAM BAKAR PEDAS)



Indonesian Spicy Chicken Barbeque (Ayam Bakar Pedas) image

This chicken barbeque is absolutely great and worth the effort. Delicious served with jasmine rice and a simple salad.

Provided by lettuce

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h32m

Yield 4

Number Of Ingredients 13

4 shallots, halved
1 red bell pepper, chopped
3 fresh red chile peppers, or more to taste
1 stalk lemongrass, white part sliced
5 macadamia nuts
2 cloves garlic
1 teaspoon chopped fresh ginger
1 teaspoon white sugar, or to taste
½ teaspoon ground turmeric
salt to taste
¼ cup vegetable oil
4 chicken legs
½ cup light coconut milk

Steps:

  • Place shallots, red bell pepper, chile peppers, lemongrass, macadamia nuts, garlic, ginger, sugar, turmeric, and salt in a food processor. Pulse into a smooth spice paste.
  • Heat oil in a large skillet over medium heat. Add spice paste; cook and stir until fragrant, 2 to 3 minutes. Add chicken legs and coconut milk to the skillet; stir well to make sure chicken is coated with sauce. Reduce heat to medium-low. Simmer, covered, until chicken is cooked through, about 40 minutes.
  • Remove chicken from skillet and let cool, about 15 minutes. Reserve sauce for serving.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill chicken until skin is dark and caramelized, about 5 minutes per side. Serve with reserved sauce.

Nutrition Facts : Calories 486.9 calories, Carbohydrate 17.4 g, Cholesterol 93.9 mg, Fat 33.2 g, Fiber 1.8 g, Protein 29.9 g, SaturatedFat 8.1 g, Sodium 134 mg, Sugar 5.7 g

INDONESIAN-STYLE CHICKEN CURRY



Indonesian-Style Chicken Curry image

Another find from my favourite paper, Weekly Times. I used chicken breast's as the family do not like chicken thigh. This curry is not too hot or spicy, with a beautiful sauce that clings to the chicken. This is a great meal to serve with rice.

Provided by Tisme

Categories     Curries

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon coriander seed
1/2 teaspoon red chili pepper flakes, crushed
2 garlic cloves, chopped
1 medium onion, chopped
1 piece fresh ginger, 10cm, peeled and thinly sliced
3 tablespoons peanut oil
5 kaffir lime leaves
4 -6 sticks cinnamon (about 10cm each)
1 stalk lemongrass, tied into a knot
1 1/2 kg chicken thighs, and legs
2 cups coconut milk
3/4 teaspoon salt
jasmine rice, for serving

Steps:

  • Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
  • Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
  • Cook, stirring frequently, until fragrant, 5-7 minutes.
  • Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
  • Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
  • Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
  • Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
  • Add the remaining coconut milk; cook for 2 minutes.
  • Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.

INDONESIAN-STYLE BREAST OF CHICKEN



Indonesian-Style Breast of Chicken image

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 skinless boneless chicken breast halves, about 1 1/4 pounds
Salt and freshly ground pepper to taste
1 tablespoon soy sauce
1 teaspoon honey or brown sugar
2 tablespoons fresh lemon juice
1 tablespoon ground cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 tablespoon ground coriander
2 teaspoons finely chopped garlic
2 tablespoons vegetable oil

Steps:

  • Place the chicken in a mixing bowl. Add salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic. Blend well so that the pieces are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
  • Heat the oil in a skillet large enough to hold the pieces in one layer without crowding. Over medium heat, add the pieces of chicken and cook until browned on one side. Turn the pieces and reduce the heat to medium high. Cook until done. Total cooking time is about 10 minutes. After the pieces are cooked, transfer them to paper towels and keep them in a warm place. Serve hot.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 1 gram, Sodium 385 milligrams, Sugar 1 gram, TransFat 0 grams

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Indonesian Chicken Noodles. Chicken Livers in Spicy Coconut Sauce. Padang Chicken Curry. Chicken & Vegetable in Oyster Sauce. Chicken Fillet in Banana Leaf. Chicken-Turmeric Mixed Rice. Chicken in Coconut Gravy . Chicken Tuturuga. Spicy Grilled Chicken a la Lombok. Sundanese Roasted Chicken. Sasando Fried Chicken. Balinese Roasted Chicken. Green …
From recipesindonesia.com


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