Indonesian Green Chicken Curry
Prep time
Cook time
Total time
This curry is lemony and creamy and coconuty -- oh, and spicy too! The recipe was based on a green duck curry but I turned it into this chicken version.
Recipe type: main
Cuisine: Indonesian
Serves: 2 - 4 Servings
Chicken Marinade:
  • 500 gas or 1 lb. of skinless and boneless chicken breast, cut into bite size pieces
  • 1 Tbsp freshly squeezed lime juice
Spice Mixture:
  • 1 tsp whole black peppercorns
  • 20 unsalted and peeled almonds
  • 2-3 green chiles
  • 1 small onion
  • 5 cm or 2 inc piece fresh ginger, peeled
  • 1 tsp ground turmeric
  • salt to taste
Additional Ingredients:
  • 1.5 to 2 Tbsp vegetable oil
  • 1 stalk of lemongrass, bruised
  • 250 ml or 1 cup of coconut milk
  • 2 stalks of basil, finely chopped
Chicken Marinade Instructions:
  1. Combine all ingredients and allow to marinade in the refrigerator until ready to cook.
  2. !Spice Mixture Instructions:
  3. Grind the spices into a thick paste. If need be add water to help grinding.
To Cook The Curry:
  1. Heat the oil, once warm add the marinaded chicken and cook all the way through. Next stir in the spice mixture and cook until fragrant or about 4 minutes. Add the lemongrass and pour in the coconut milk. Simmer over low heat for 20 minutes or until ready to serve. Right before serving stir in 2 stalks of finely chopped basil leaves. Serve with rice and enjoy!
Recipe based on and inspired by Spicy Padang Cooking cookbook.
Recipe by Spicie Foodie ™ at