Entree: Netherlands – Dutch Indonesian Rijsttafel – Kip Kerrieschotel (Dutch-Indonesian curried chicken casserole in a creamy spiced sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) kerrie/curry powder
- 1 tsp (5 g) ground turmeric
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) coconut milk
- 2 medium potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes, about 10 oz (280 g) total
- 1 apple, peeled, cored, and diced
- 1/3 cup (50 g) raisins
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 g) unsalted butter
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) fresh parsley or cilantro, chopped for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Season the chicken thighs with salt and pepper.
2. Heat the vegetable oil in a large ovenproof skillet or Dutch oven over medium-high heat. Brown the chicken thighs skin-side down 4–5 minutes, then flip and brown 2–3 minutes more. Remove chicken and set aside.
3. Reduce heat to medium. Add the butter to the pan, then sauté the sliced onion until soft and translucent, about 5–7 minutes. Add the garlic and cook 1 minute until fragrant.
4. Stir in curry powder and turmeric and cook 1 minute to bloom the spices. Add tomato paste and cook 1 minute. Pour in chicken stock and coconut milk, stirring to combine and scraping up any browned bits.
5. Add the diced potatoes, apple, and raisins to the sauce. Simmer gently 8–10 minutes until potatoes begin to soften. Adjust seasoning with salt, pepper, and lemon juice.
6. Return the chicken thighs to the pan, skin-side up, nestling them into the sauce. Spoon some sauce over the thighs.
7. Transfer the skillet to the preheated oven and bake uncovered 25–30 minutes, until chicken is cooked through and potatoes are tender (internal temp of chicken should reach 165°F / 74°C).
8. Remove from oven, let rest 5 minutes. Garnish with chopped parsley or cilantro and serve hot, traditionally alongside rice as part of a rijsttafel or on its own.