Coconut Turmeric Chicken Curry

Coconut Turmeric Chicken Curry

Coconut Turmeric Chicken Curry INGREDIENT Coconut Turmeric Chicken Curry European Print This
Serves: 4
Nutrition facts: – calories – fat


1 tbsp vegetable oil

8 chicken drumsticks

½ bottle Marion’s Kitchen Balinese Coconut Turmeric Marinade (go to where to buy to find a store) or try my homemade version here

1 cup coconut milk

3 kaffir lime leaves, lightly crushed

1 tbsp fish sauce

coriander leaves to serve


Fragrant Coconut Rice:

2 cups jasmine rice

1½ cups chicken stock

1 cup coconut milk

3 slices galangal

1 stalk lemongrass, bruised

½ tsp sea salt


Heat the oil in a large frying pan over high heat. Add the chicken (in batches if you need to) and cook for 3-4 minutes or until evenly golden brown. Add the Balinese Coconut Turmeric  Marinade and toss to coat. Pour over the coconut milk and add the kaffir lime leaves and fish sauce. Cover with a lid, turn the heat down to medium-low and simmer for 15 minutes. Then remove the lid and simmer for 45 minutes with the lid off to allow the sauce to thicken.


In the meantime, for the fragrant coconut rice, combine the rice, chicken stock, coconut milk galangal, lemongrass and salt in a saucepan over high heat. Bring up to a simmer, then turn the heat down to low and cover loosely with a lid (leave it open a little so the liquid can evaporate). Cook for 10 minutes or until the rice grains are just tender but still a little firm. Then turn the heat off, cover tightly with the lid and leave the rice to rest for at least 5 minutes. Before serving, remove the galangal and lemongrass. Then use a fork to fluff up the rice before spooning it out to serve.


To serve, top the curry with coriander leaves and serve with the fragrant coconut rice.

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