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.
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
- 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.
- Add the chicken pieces to the pot and cook until they are browned on all sides.
- Stir in the turmeric powder, coriander powder, cumin powder, and chili powder. Mix well to coat the chicken with the spices.
- Pour in the coconut milk and add the cubed potatoes. Season with salt to taste.
- Cover the pot and let the curry simmer for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender.
- 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