Acehnese Spicy Chicken Curry With Potatoes

Acehnese Spicy Chicken Curry with Potatoes is a traditional dish from the Acehnese cuisine, known for its bold and aromatic flavors. This curry is rich and spicy, with tender chicken and hearty potatoes, perfect for a comforting meal.

Acehnese Spicy Chicken Curry With Potatoes

Ingredients

  • 1 whole chicken, cut into pieces
  • 4 potatoes, peeled and cubed
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 2 inches ginger, grated
  • 3 red chilies, finely chopped
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 can (400ml) coconut milk
  • 2 tbsp cooking oil
  • Salt to taste

Instructions

  1. Heat the cooking oil in a large pot over medium heat. Add the chopped onions, minced garlic, grated ginger, and chopped red chilies. Sauté until the onions are soft and translucent.
  2. Add the chicken pieces to the pot and cook until they are browned on all sides.
  3. Stir in the turmeric powder, coriander powder, cumin powder, and chili powder. Mix well to coat the chicken with the spices.
  4. Pour in the coconut milk and add the cubed potatoes. Season with salt to taste.
  5. Cover the pot and let the curry simmer for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender.
  6. Once done, remove from heat and let it rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
18g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Cooking oil Measuring spoons

Serving suggestions

Serve the Acehnese Spicy Chicken Curry with Potatoes over steamed rice for a complete and satisfying meal.

Tips & tricks

For an extra kick of heat, add more red chilies or a splash of hot sauce to the curry.

Cost

$15