5 whole fresh or frozen kaffir lime leaves (available at many Asian markets).1 stalk of lemongrass pounded and tied in a knot.Optional: 1 piece of 1.5-inch-long galangal (found at many Asian markets), peeled and sliced against the grain.1 piece of 1.5-inch-long ginger, peeled and sliced against the grain.

5 oz shallots (about 6 of them), peeled and chopped.1 fresh red, long chili (such as Fresno, Holland or cayenne) stemmed and chopped.1T coriander seeds (I had none, so I used ground coriander).This chicken curry is not much different from that framework. You’ll see this on these postings for both beef and chicken rendang. Many of the Indonesian meat and chicken dishes follow a pretty basic framework: 1) make a spice/seasoning paste from ginger, garlic, shallots, etc., 2) brown the meat in a heavy fry pan, 3) add the seasoning paste to the meat, 4) then add coconut milk and slowly simmer. Big mistake, as it will be on our monthly menu from now on. I’ve had the recipe for years, but never decided to make it until now. Indonesian food tastes so good that it almost defies belief, and Javanese chicken curry is no exception.

Most of the recipes are as firmly authentic as you can get. The recipe comes from James Oseland’s “Cradle of Flavor” book, whose many recipes were learned from home cooks and street vendors when he lived in Indonesia. It’s not hot/spicy, but is intensely flavored. Here’s an Indonesian curry that’s so easy to make and so delicious that you’ll be sad that you didn’t know about it earlier.

Opor ayam cookpad