One-Pot Semur Chicken Curry with Native Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Indonesian-influenced Australian semur chicken curry slow-cooked in a rich, spiced soy and clove sauce. This australian-inspired chicken ready in about 55 minutes pairs vegetable oil, large, finely sliced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Australian cuisine 370 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 large finely sliced onion and sauté for 5 minutes until softened and translucent.
  2. Step 2: Add 4 minced garlic cloves and 1 tablespoon grated ginger, stirring continuously for 1 minute until fragrant.
  3. Step 3: Add 1.5 pounds chicken thigh pieces and brown on all sides for 5-6 minutes, stirring occasionally.
  4. Step 4: Stir in 1/4 cup sweet soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons brown sugar, 1/2 teaspoon ground cloves, and 1 cinnamon stick. Mix well to coat the chicken evenly.
  5. Step 5: Pour in 1 cup water, bring to a simmer, then reduce heat to low. Cover and cook gently for 25-30 minutes, stirring occasionally, until chicken is tender and sauce thickens.
  6. Step 6: Remove the cinnamon stick, sprinkle with 2 tablespoons chopped fresh coriander, and serve hot with steamed rice or crusty bread.

Equipment for this recipe

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Frequently asked questions

How long does One-Pot Semur Chicken Curry with Native Spices take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Semur Chicken Curry with Native Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in One-Pot Semur Chicken Curry with Native Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Semur Chicken Curry with Native Spices for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Semur Chicken Curry with Native Spices?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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