Indonesian Curry Rice with Coconut Chicken

Indonesian curry rice pairs fluffy rice with a fragrant, coconut-rich chicken curry seasoned with turmeric, coriander, lemongrass, and ginger. This home-style version takes inspiration from Indonesian kari and gulai, which vary from place to place and household to household; its gentle heat and savory sauce make it easy to serve as a satisfying one-pot-style dinner.

Ingredients

1½ cups (300 g) jasmine or other long-grain rice
2¼ cups (530 ml) water, for the rice
1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
3 tablespoons (45 ml) neutral oil, divided
4 medium shallots (about 120 g), peeled and roughly chopped
4 garlic cloves (about 16 g), peeled
1 tablespoon (15 g) peeled, chopped fresh ginger
2 tablespoons (30 g) chopped fresh galangal, or 1 tablespoon (15 g) additional ginger as a substitute
2 stalks lemongrass (about 30 g), tough outer layers removed, tender centers thinly sliced
2 candlenuts (about 10 g), or 2 tablespoons (18 g) unsalted cashews
2 teaspoons (5 g) ground coriander
1 teaspoon (2 g) ground cumin
1 teaspoon (3 g) ground turmeric
½ teaspoon (1 g) chili flakes, plus more to taste
1 teaspoon (6 g) fine salt, divided, plus more to taste
1 cinnamon stick (about 7 cm), optional
1 can (13.5 oz/400 ml) unsweetened coconut milk, well shaken
1 cup (240 ml) low-sodium chicken broth or water
1 tablespoon (15 ml) lime juice, plus lime wedges to serve
¼ cup (10 g) roughly chopped cilantro leaves, for serving
1 medium cucumber (about 250 g), sliced, for serving

Instructions

Prepare the aromatics. Set aside 10 minutes to peel and chop the shallots, garlic, ginger, and galangal, trim and slice the tender lemongrass, and cut the chicken into evenly sized pieces. Put the shallots, garlic, ginger, galangal, lemongrass, candlenuts, coriander, cumin, turmeric, chili flakes, and half the salt into a small food processor. Add 1 tablespoon (15 ml) of the oil and process into a thick, mostly smooth paste, scraping down the sides as needed. If the blades struggle, add 1 tablespoon (15 ml) water. A few tiny pieces are fine; avoid leaving long, tough lemongrass fibers.
Brown the chicken. Warm 1 tablespoon (15 ml) oil in a wide, heavy pot or Dutch oven over medium-high heat. Pat the chicken dry and season it with the remaining salt. Add the chicken in a single layer, working in two batches if necessary, and brown for about 3 minutes on each side. It does not need to cook through yet. Transfer it to a plate. Avoid crowding the pot, since piled-up chicken steams rather than browns.
Cook the spice paste. Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) oil. Add the aromatic paste and cinnamon stick, if using. Stir and cook for 5 minutes, scraping the base of the pot, until the paste smells fragrant and looks a little darker. Keep it moving and lower the heat if it begins to stick or scorch; burnt aromatics can make the sauce taste bitter.
Simmer the curry. Pour in the coconut milk and broth, stirring well to loosen any browned bits. Return the chicken and any plate juices to the pot. Bring the sauce just to a gentle simmer, then lower the heat, partially cover, and cook for 25 minutes, stirring once or twice. Keep the sauce at a quiet bubble rather than a hard boil so the coconut milk stays smooth. Check the largest chicken piece with a food thermometer: USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If it has not reached that temperature, simmer and check again in a few minutes. Taste the sauce and adjust the salt and chili. Turn off the heat and stir in the lime juice.
Cook the rice. While the curry rests covered off the heat, rinse the rice in a sieve under cool water, stirring it with your fingers, until the water runs mostly clear. Put it in a saucepan with 2¼ cups (530 ml) water. Bring to a boil over medium-high heat, then cover tightly and turn the heat to low. Cook for 15 minutes without lifting the lid. Remove the pan from the heat and leave it covered for 10 minutes; this resting time lets the grains finish steaming. Fluff gently with a fork.
Serve. Remove the cinnamon stick. Spoon rice into bowls, ladle the chicken curry and sauce alongside or over it, and finish with cilantro. Add cucumber slices and lime wedges at the table. Taste one final spoonful of sauce with rice before serving; a pinch of salt or squeeze of lime can make the seasoning come through more clearly.

Tips

Use a practical galangal substitute. Fresh galangal has a sharp, piney, citrus-like aroma and is sold frozen or fresh in some Asian groceries. If you cannot find it, use the listed extra ginger; the curry will be warmer and less citrusy, but still flavorful. Lemongrass can also be difficult to find. Use 1 tablespoon (15 ml) finely grated lime zest in the paste instead, then add lime juice gradually at the end. The result is brighter and less herbal.
Handle candlenuts sensibly. Candlenuts add body and a mild, rich flavor to spice pastes, but they may not be available everywhere. Cashews are a workable substitute and are included in the ingredient list. Do not taste raw candlenut paste; cook the paste thoroughly as directed. If using cashews, process them finely so the sauce does not become grainy.
Keep the coconut milk from splitting. Once the coconut milk is in the pot, aim for a gentle simmer, not a rolling boil. A little surface oil is normal in a coconut curry, but vigorous boiling can make the sauce look separated. Stirring now and then and using full-fat, unsweetened coconut milk helps produce a creamy consistency.
Make the paste ahead if useful. The uncooked aromatic paste can be refrigerated in a sealed container for up to 2 days. For a smoother workflow, chop everything before heating the pot and measure the spices in advance. Use separate utensils and boards for raw chicken and ready-to-eat garnishes, then wash hands and equipment with hot, soapy water.

Serving Suggestions

Serve the curry in shallow bowls so each portion gets a good balance of rice, chicken, and coconut sauce. Cucumber brings a cool, crisp contrast; lime wedges let everyone adjust the acidity at the table. A simple plate of blanched green beans, steamed greens, or lightly dressed shredded cabbage adds vegetables without competing with the fragrant curry.

For a more varied table, offer sambal or another chili condiment on the side rather than making the whole pot very hot. A small dish of fried shallots adds crunch, while extra cilantro gives the bowl a fresh finish. If you are serving several people, put rice and curry in separate warm dishes so guests can choose their preferred ratio and take more sauce as needed.

Variations

Make it vegetarian: Replace the chicken with 1 lb (450 g) firm tofu, pressed and cut into cubes, and use vegetable broth. Brown the tofu until golden, then simmer it in the sauce for about 10 minutes so it absorbs flavor without breaking apart. Add 1½ cups (225 g) cooked chickpeas with the tofu for a heartier bowl. The texture will be different from chicken, but the aromatic coconut sauce remains the same.

Adjust the heat: Leave out the chili flakes for a mild curry, or increase them gradually. A sliced fresh red chili can be cooked with the paste, though its strength varies. For a richer, thicker sauce, simmer uncovered for the final 5 minutes, stirring more often; for a lighter sauce, add broth a few tablespoons at a time. Do not add sweetened coconut cream, which can make the curry unexpectedly sweet.

Use another protein: Boneless chicken breast can replace the thighs, but it dries out more easily. Cut it into similar pieces and begin checking its temperature before the full simmer time is up; poultry still needs to reach 165°F (74°C). For a seafood version, cook the curry sauce first, add firm fish pieces near the end, and cook only until the fish reaches the USDA FSIS safe minimum of 145°F (63°C).

Storage and Reheating

Refrigerate the curry and rice within 2 hours of cooking, ideally in separate shallow, airtight containers so they cool promptly. Both keep for 3 to 4 days in the refrigerator. Rice needs the same prompt chilling as the curry; do not leave the pot at room temperature while serving is finished or cleanup waits. If you will not use the leftovers within that window, freeze them in meal-size portions for up to 2 months for best quality. Thaw frozen portions in the refrigerator.

Reheat curry in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened. Reheat rice with a spoonful of water in a covered saucepan or microwave-safe dish, stirring partway through so it heats evenly. Bring leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat only the portion you plan to eat, and discard leftovers that have been left out for more than 2 hours.

Frequently Asked Questions

Is Indonesian curry rice the same as Japanese curry rice?
They are different dishes. Indonesian-style curry draws on regional spice pastes and often uses aromatics such as lemongrass, galangal, turmeric, and coconut milk. Japanese curry commonly uses a thick roux-based sauce and a different seasoning profile. There are many Indonesian curry styles, so ingredients and texture vary by region and cook.

Can I make the curry without a food processor?
Yes. Finely mince the shallots, garlic, ginger, galangal, and lemongrass with a sharp knife, then crush the candlenuts or cashews as finely as you can. The sauce will have a more textured finish, and the paste may need an extra minute or two in the pot. Slice lemongrass especially thinly so it is pleasant to eat.

Can I use light coconut milk?
Yes, though the sauce will be thinner and less rich. Simmer it gently and, if needed, leave the pot uncovered for a few extra minutes to reduce the liquid. Check that the chicken remains covered enough to cook evenly, and add a small splash of broth if the sauce reduces too far.

How can I tell if the chicken is cooked?
Check the thickest piece with a food thermometer rather than relying only on its color or the simmer time. Chicken must reach 165°F (74°C), measured away from the pot and not touching the bottom. Cut pieces to a similar size so they cook at roughly the same rate, and return any under-temperature pieces to the sauce.

Can I prepare the curry a day ahead?
Yes. Cook the curry, cool it promptly, and refrigerate it in a covered container; make fresh rice when you are ready to serve for the fluffiest texture. Reheat the curry gently until it reaches 165°F (74°C). The sauce may thicken in the refrigerator, so loosen it with a little water or broth as it warms.

What rice works best with this curry?
Jasmine rice is a fragrant, easy-to-find choice, while other long-grain rice also works. Follow the package directions if your rice has a different water ratio or cooking time, since varieties differ. Basmati gives a drier, more separate grain; short-grain rice will be stickier and make the bowl feel less like a fluffy rice-and-curry pairing.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).