Indonesian Coconut Curry Chicken Wings Recipes

INDONESIAN-STYLE CHICKEN CURRY

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.

JAVANESE CHICKEN CURRY

Steps:

• 1. First, make the flavoring paste. Place the chile, shallots, garlic, galangal, ginger, and coriander in a small food processor, and pulse until the coriander is well ground (no visible bits or pieces should remain) and you have a smooth paste the consistency of creamy mashed potatoes. (If the paste will not purée properly, and repeatedly creeps up the side of the food processor instead of grinding, add up to 2 tablespoons of water to it, 1 tablespoon at a time, periodically turning the processor off and scraping the unground portions with a spoon down toward the blade as you go.) Set aside.
• 2. Rinse the chicken under cold running water and pat it dry with paper towels. If using a whole chicken, for authenticity cut it into 16 pieces. If using precut chicken parts, you can leave them whole. Set aside.
• 3. Heat the oil in a 3- or 4-quart saucepan, Dutch oven, or soup pot over medium-low heat. Test to see if the oil is the right temperature by adding a pinch of the ground paste. The paste should sizzle slightly around the edges, not fry aggressively or sit motionless. When the oil is the correct temperature, add all the ground flavoring paste and sauté, stirring every 10 seconds or so to prevent sticking and burning, until the paste begins to separate from the oil and the smell of raw garlic and shallots has dissipated, about 5 to 7 minutes. Add the cinnamon, tied lemongrass, lime leaves, and daun salam leaves (if using) and stir to combine them with the flavoring paste. Continue sautéing until you can clearly smell the fragrance of cinnamon, about 1 minute.
• 4. Add the chicken and raise the heat to medium. Sauté the chicken in the flavoring paste, moving it around often with a large spoon or spatula to prevent sticking or scorching. Turn each piece so that it sauts in the oil, until they are evenly golden brown, about 10 minutes. (You need not brown the chicken in two batches - it's fine if the chicken is piled in 2 layers, as long as you adjust the pieces in the pot so they all eventually brown.)
• 5. Add 1 cup of the unsweetened coconut milk, the water, and the salt to the chicken. Stir well to combine, blending the flavoring paste with the liquids and scraping from the bottom of the pot to bring up all the bits of flavor stuck to the surface, and bring to a low, steady simmer. Let the coconut milk simmer, stirring occasionally, until the fats from the chicken and coconut milk have risen to the surface and the chicken is tender and cooked through, but not falling apart from the bone, 40 to 50 minutes. You may need to lower and raise the heat occasionally if the simmer becomes too aggressive. Be careful to not allow the liquid to boil; the chicken will likely toughen and the coconut milk curdle. Taste for salt, and add more if necessary.
• 6. Add the additional 1 cup coconut milk and allow it to heat through and begin to take in the flavors of the curry, about 2 minutes. This additional coconut milk enriches this rich dish even more. If there is too much oil floating on the surface of the curry for your taste, feel free to skim some of it off, but by all means not all of it - it's intensely flavorful. Taste for salt once more.
• 7. Transfer the chicken and sauce to a low serving bowl; you may remove the cinnamon, tied lemongrass, and kaffir lime and daun salam leaves, if you like, or leave them in the bowl to continue to season the dish. Allow the dish to rest and cool at room temperature for at least 20 minutes before eating, which will give the flavors time to blend and intensify.

COCONUT-CURRY FRIED WINGS

Steps:

• Coconut-Curry Spice Blend: In a medium bowl, mix together toasted coconut flakes, sumac, curry powder, ginger, onion powder, salt, cinnamon, and cayenne until evenly combined. Set aside. Makes 1½ cups. (Store leftover spice blend in an airtight container, unrefrigerated, indefinitely.)
• Cure chicken: In a bowl, add onion powder, salt, and mustard powder, and mix until well blended. Add the chicken wings to a large bowl, sprinkle with about half the curing mixture, and get in there with your hands to coat each piece well. (Note: This is enough cure for 8 whole wings or 1 whole chicken, so you won't need to use all of it. Save it in an airtight container for next time!) On a baking sheet lined with parchment paper, arrange the coated wings in a single layer, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
• Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, and it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
• Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the wings-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches at least 300 F. (It's fine if the oil temperature goes up as high as 350 F, because it will drop once the chicken is added.) Coat chicken: Separate each wing into two pieces by slicing through the joint between the drumette and the flat. When the oil is hot, add all the chicken into the batter and fully coat each piece.
• First fry: Use tongs to pick up a wing and allow some of the excess batter to drip off. Gently swirl the tip of the wing in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then, ease the rest of the wing into the oil. Repeat with all the wings. Fry for 10 minutes. Use a slotted spoon or spider strainer to make sure the wings don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
• After 10 minutes, use the slotted spoon to transfer the wings to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to just above 350 F (temperature will drop slightly when the chicken is added). Use the slotted spoon to remove and discard stray bits of batter from the oil. (Note: The wings can be made to this point up to 1 day ahead and refrigerated; bring them back to room temperature before the second fry.)
• Second fry: When the oil is hot, fry the wings again by gently easing them into the oil with the slotted spoon. Fry for 4 minutes, or until golden brown and crispy.
• Use the slotted spoon to transfer the chicken wings to drain on a clean wire rack set over a paper towel-lined baking sheet. Sprinkle Coconut-Curry Spice Blend onto all sides of the chicken. Reserve any spice blend on the bottom of the tray to reuse on more chicken. Serve immediately. (Note: Frying oil can be reused several more times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)

INDONESIAN CHICKEN CURRY

Steps:

• Chop onions and grate ginger.
• Slice meat thinly.
• Heat half the oil in a heavy frying pan.
• Brown meat and set aside.
• Heat remaining oil in pan and add onion, ginger and curry powder.
• Fry for a few minutes, stirring.
• Return meat to pan and season to taste.
• Add coconut milk, water and tomato paste.
• Bring to the boil and simmer covered for 10 minutes.
• Uncover curry and simmer for a further ten minutes.
• Serve with rice.
• If you feel like it, stir through some chilli flakes.

COCONUT CHICKEN CURRY RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
• Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
• Add the curry powder and stir well, cooking for 3-4 minutes more.
• Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
• Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
• Add the chicken broth to the pot and stir.
• Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
• Garnish with cilantro.
• Enjoy!

OPOR AYAM (INDONESIAN CHICKEN CURRY)

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.

COCONUT CURRY CHICKEN

Steps:

• Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
• Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
• Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.