Indonesian Chicken Curry, Aceh-style (heat 5/10)

Indonesian Chicken Curry, Aceh-style (heat 5/10)
Serves: 4-6

The lime and lemongrass in this recipe means that it tastes more like a Thai curry than any of our others. Gorgeous as a vegetarian meal! (35g net) NB contains almonds


  • 1 packet Aceh chicken curry mix (recipe card included!)
  • 3 tbsp groundnut oil (if you have it, otherwise vegetable oil is fine)
  • 700g/1.5lb chicken, cut into strips
  • 300ml/1/2 pint ‘secret sauce
  • 120g/4oz creamed coconut, dissolved in 120ml hot water
  • 1 tbsp soy sauce
  • 1 stalk fresh lemongrass, finely chopped
  • Juice ½ lime
  • Handful of fresh coriander


  1. Heat 2 tbsp oil and fry the spice mix until fragrant.
  2. Add ‘your secret sauce’, soy sauce, lemongrass and coconut, bring to the boil and simmer for at least an hour. Add a further 120ml water if it is very thick.
  3. Add the lime juice to taste. It should have a bit of a tang.
  4. Fry the chicken in the remaining oil for a couple of minutes. Add it to the liquid 10 minutes before serving.
  5. Serve with rice and sprinkled with the coriander.

Cook's Notes

  1. How to turn this into a vegetarian recipe: Prepare the sauce as far as no:3. Chop 1 medium peeled potato, 1 large carrot, 1 pepper, 1 stick celery into 1cm cubes.
  2. Add the vegetables to a pan with about 120ml water and 1tbsp oil. Bring to the boil and simmer until firm and not quite cooked.
  3. Strain and add them to the sauce with a can of drained chickpeas, and cook gently for about 20 minutes (not too long or the texture will be lost).
  4. Serve with rice or bread, scattered with chopped coriander.

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