Indonesian Chicken

Experience a delightful burst of flavor with Ina Garten's Indonesian Chicken, featuring a creamy coconut base, fragrant spices, and a simple one-pan preparation that makes it perfect for any occasion.

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Prep Time 1

Cook Time 40

Total Time 1 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indonesian

Calories: 350

Ingredients Method Notes

Ingredients

Main ingredients

4 pieces chicken thighs Bone-in, skin-on preferred for flavor
1 cup coconut milk Full-fat for creaminess
2 tablespoons soy sauce Use low-sodium if desired
2 tablespoons brown sugar Can be adjusted to taste
2 cloves garlic, minced Fresh for best flavor
1 teaspoon ginger, minced
1 teaspoon turmeric powder Adds color and flavor
1 teaspoon coriander powder
Salt and pepper to taste Adjust according to preference
Fresh cilantro for garnish

Method

Preparation

In a bowl, mix the coconut milk, soy sauce, brown sugar, garlic, ginger, turmeric, coriander, salt, and pepper.
Marinate the chicken thighs in the mixture for at least 1 hour, or overnight in the refrigerator for best results.

Cooking

Preheat the oven to 375°F (190°C).
Place the marinated chicken in a roasting pan and pour the marinade over the top.
Roast in the oven for 35-40 minutes or until the chicken is cooked through and golden.
Garnish with fresh cilantro before serving.

Notes

Serve with rice or steamed vegetables, and consider including sides like crispy spring rolls or a tangy cucumber salad. Leftovers can be stored in the fridge for up to 3 days or frozen for up to a month.