The chicken is cooked two ways in this easy and tasty curry recipe - firstly fried, then stewed with vegetables and Indonesian flavourings. Kecap manis is readily available these days.
- 1.5 kg chicken
- 625 ml rice bran oil
- 40 g butter
- 1 onion, chopped
- 3 tomatoes, chopped
- ½ tsp grated nutmeg
- 60 ml kecap manis
- 375 ml water
- 2 carrots, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Joint the chicken into 8 pieces and pat dry with paper towel.
Heat the oil in a heavy-based pan (or enough to cover the chicken halfway) and place over high heat. When oil is hot, add chicken in 2 batches. Fry for 3 minutes each side or until browned.
Remove chicken and discard oil, reserving enough to coat pan. Return pan over high heat and add the butter. Cook the onion for 3 minutes or until golden.
Add the tomatoes and cook for 3 minutes or until softened. Stir in the nutmeg, kecap manis, water, and season with salt and pepper.
Return chicken to pan and add the carrots. Bring to the boil, reduce heat to low, cover and simmer for 25 minutes or until chicken is tender and cooked through. Add extra kecap manis, if desired. Serve with steamed rice.
As seen in Feast magazine, Issue 9, pg162.
Photography by Katie Kaars.