Norman Musa’s Kalio Chicken Curry

This fragrant and flavoursome Indonesian chicken curry is a must for anyone who loves the flavours of a rendang but favours a wetter version. It’s quick to cook too, as the liquid ingredients don’t need to be reduced as much as they do in a traditional dry rendang. The recipe comes from Bowlful by Norman Musa.

We enjoyed this for a midweek meal and were really pleased with how straightforward it was to make and how delicious it was to eat!

Read our in-depth review of Bowlful by Norman Musa.

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Kalio Chicken Curry

If you enjoy the popular dish Rendang, either with chicken or beef, Kalio will certainly be another favourite. The sauce is thick and creamy, not dry like Rendang, but the flavour is almost the same, except that it contains no toasted coconut and is also quicker to cook.

Servings 4 people

Author Norman Musa

Ingredients

• 2 tbsp vegetable oil
• 2 tbsp tamarind paste
• 1½ tsp fine sea salt
• ½ tbsp palm sugar
• 1 kg (2lb 4oz )boneless chicken thighs, cut into large pieces
• 200 ml (7fl oz / scant 1 cup) coconut milk
• 6 makrut lime leaves, ribs removed and thinly sliced
• jasmine rice, to serve

For the paste

• 1 banana shallot, peeled
• 3 garlic cloves, peeled
• 2.5 cm (1 in) ginger
• 2 stalks of lemongrass, trimmed
• 5 cm (2 in) galangal or ginger with 2 tsp lemon juice
• 3 red chillies, deseeded
• 5 cm (2 in) fresh turmeric, peeled, or 1 tsp ground turmeric

Instructions

• Blitz together the paste ingredients with 2 tablespoons of water using a handheld stick blender or food processor until fine and smooth. Heat the oil in a large, deep saucepan over a medium heat and cook the paste for 2 minutes until fragrant.
• Next, add the tamarind, salt and sugar, continue to cook for 1 minute and then stir in the chicken. Cook for 3 minutes to seal and then stir in the coconut milk, together with 200ml/7fl oz/scant 1 cup of water. Bring to the boil, reduce the heat to medium-low and simmer, uncovered, for 20 minutes, stirring every 5 minutes.
• Next, add the kaffir lime leaves, give everything a good stir and turn off the heat. Divide the curry between four serving bowls, and serve with jasmine rice.

It’s worth making a double batch too, as the leftovers are just as excellent reheated!

Made the recipe? Leave a comment below to let us know how you got on!

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This recipe extract from Bowlful: Fresh and vibrant dishes from Southeast Asia by Norman Musa is reproduced with permission from publishers Pavilion. Book photography by Luke J Albert. Home photography by Kavita Favelle.