Indonesian Curry Chicken

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You don’t need to wait for Sunday’s to have a roast when you’re slow cooking! 
Preparation time30 minutes
Cooking timeHIGH 3 - 4 hours or LOW 6 - 8 hours
Serves4 - 6


  • 1 whole chicken, jointed
  • ¼ cup flour
  • ¼ cup peanut oil
  • 1 large onion, sliced
  • 3 cloves garlic, crushed
  • 3 teaspoons grated fresh ginger
  • 1 long red chilli, seeds removed, thinly sliced
  • 1 lemongrass, stem finely chopped
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon salt
  • 600g kumara (sweet potato), peeled, diced
  • 1⅓ cups coconut milk
  • 150g green beans, trimmed, cut into 3cm piecescoriander leaves, to serve


  1. Dust chicken in flour, shaking off excess flour. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to a plate.
  2. Heat remaining oil and cook onion for 2-3 minutes or until softened. Add garlic, ginger, chilli, lemongrass, and spices; cook, stirring for 1 minute.
  3. Place kumara into the base of slow cooker and top with chicken, onion mixture and coconut milk. Cook on HIGH 3-4 hours or LOW 6-8 hours.
  4. Add beans in the last half hour of cooking.
  5. Serve chicken with coriander and steamed jasmine rice.

These appliances below can be used to make this recipe