Stir-Fried Indonesian Spiced Chicken with Turmeric and Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A flavorful Indonesian-inspired chicken stir-fry with aromatic turmeric, garlic, and rich coconut milk for a vibrant and comforting meal. This indonesian-inspired asian fusion ready in about 30 minutes pairs grams boneless chicken thighs, turmeric powder, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 20 min Serves 4 Indonesian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 500 grams boneless chicken thighs into bite-sized pieces. Toss with 1 tsp turmeric powder and 1 tsp salt to coat evenly.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 4 minced garlic cloves, 3 thinly sliced shallots, and 1 sliced red chili; stir-fry for 2 minutes until fragrant and slightly softened.
  3. Step 3: Add the turmeric-coated chicken pieces to the wok and stir-fry for 5-6 minutes until the chicken edges begin to brown.
  4. Step 4: Pour in 200 ml coconut milk and 100 ml water, then add 1 tsp palm sugar and 3 kaffir lime leaves. Stir well and simmer uncovered for 10 minutes until the sauce thickens and coats the chicken.
  5. Step 5: Remove the kaffir lime leaves, then stir in a handful of fresh basil leaves. Cook for another 1 minute until the basil is wilted and aromatic. Serve hot with steamed rice.

Frequently asked questions

How long does Stir-Fried Indonesian Spiced Chicken with Turmeric and Coconut take to make?

Total time is about 30 minutes (10 min prep + 20 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 Stir-Fried Indonesian Spiced Chicken with Turmeric and Coconut?

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 grams boneless chicken thighs from drying out.

Can I substitute ingredients in Stir-Fried Indonesian Spiced Chicken with Turmeric and Coconut?

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 Stir-Fried Indonesian Spiced Chicken with Turmeric and Coconut 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 Stir-Fried Indonesian Spiced Chicken with Turmeric and Coconut?

Indonesian asian fusion 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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