Indonesian Chicken Curry with Potatoes & Rice

Updated: Apr 29, 2020

Creamy curry with potatoes that melt in your mouth. Fragrant, with spices like cardamom, lemongrass, bay leaves and nuts. Use chicken on the bone for the best flavour.

Makes 6 portions

Ingredients for curry :

  • 3 chicken legs cut into half, skin and fat removed

  • 800ml (28oz) coconut milk (2 tins)

  • 4 bay leaves

  • 12 cardamom pods

  • 1 stick of cinnamon

  • 4 lime leaves thinly sliced

  • 400g (12oz) potatoes cut into large cubes (Red New, Russets or Yukon Gold are the best for curries)

  • 1tbsp of vegetable oil

  • 2tsp salt

  • a handful of fresh coriander to garnish

  • 1 green chilli chopped to garnish

  • rice of your preference to serve

Ingredients for curry paste:

  • 3 medium shallots

  • 4 garlic cloves

  • 40g (1,4oz) of ginger chopped

  • 2 stalks of lemongrass sliced (it will help to blend easier)

  • 1 tsp ground coriander

  • 1 tsp ground turmeric

  • good pinch of nutmeg

  • 1/4 tsp ground black pepper

  • 15 grams (0,5 ounce) of nuts (cashew, walnut or pecan) you can use sunflower seeds instead

  • 1tbsp of vegetable oil

Method :

1. Prepare the curry paste by blending all the ingredients together in a food processor. Make sure that they are chopped finely as this will make your paste more smooth.

2. On a hot frying pan with the oil, sear the chicken all around until slightly golden. Remove from the pan and place in the bowl.

3. Reduce the heat to medium and add the curry paste, bay leaves, cardamom, cinnamon, lime leaves and cook until aroma releases (around 3 minutes).

4. Add the chicken and cook together for 2 minutes.

5. Add coconut milk, salt and bring to the boil, then simmer covered for 10 minutes (make sure that chicken is submerged in the liquid throughout the cooking process).

6. Add potatoes and cook for another 30 minutes stirring occasionally.

7. This is a good time to cook rice.

8. Check if the chicken and potatoes are cooked through. If ready, take off the heat and allow to rest for 10 minutes.

9. Season to taste and serve with rice, fresh coriander and green chillies.


  • I like meat cooked with the bone for extra flavour, but you can use 8 diced chicken thighs instead.

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Professional Chef Lukasz Babral

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