Spicy Indonesian Chicken

By Frank
Spicy Indonesian Chicken 62

Spicy Indonesian Chicken

Spice Paste

  • 8 Shallots, peeled
  • 6 Cloves Garlic, peeled
  • 6 Small Red Chillies, deseeded and chopped
  • 1 Tbsp Brown Sugar
  • 1 Lemon, juice
  • 2 Tbsp Olive Oil
  • 1 Tsp Tumeric
  • 1 Tsp Curry Powder
  •  1/2 cup of macadamia nuts


  • 12 Chicken Lovely Legs, fat trimmed
  • 500 ml Chicken Stock
  • 250 ml TCC Light Coconut Milk
  • 1 Packet Green Beans, ends removed

Spicy Indonesian Chicken

  1. In a food processor, blend all the ingredients listed under the spice paste.
  2. Transfer to a large bowl and marinate the chicken lovely legs in the spice paste. Cover with cling wrap and refrigerate for 30 to 40 minutes.
  3. Heat 1 Tbsp of olive oil in a wok and cook through the chicken lovely legs combined with the spice paste for a few minutes until beginning to slightly brown.
  4. Pour in the chicken stock and TCC light coconut milk and bring to boil. Reduce heat and cook for approximately 20 to 25 minutes or until tender.
  5. Remove the chicken lovely legs from the wok and place on a grill lightly sprayed with oil to cook through for a further 5 minutes.
  6. Meanwhile, continue simmering the marinade in the wok and combine the green beans. Cook for a further 3 to 5 minutes.
  7. Remove the chicken lovely legs from the grill and combine with the beans together in the wok.
  8. Remove from heat and allow to rest for a few minutes.

Serve with rice if desired.


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