Indonesian-Style Pressure-Cooked Chicken Braise With Coconut and Turmeric
A comforting Indonesian-inspired chicken braise featuring seasonal vegetables, cooked quickly using pressure cooking to infuse rich coconut and turmeric flavors. This weeknight-friendly dish highlights traditional spices and a balanced protein rotation, served with fluffy steamed rice.
Advert
Let’s get cooking.
Cook mode
Scale servings, tick off ingredients, and run step timers without losing your place.
Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPat the chicken thighs dry with paper towels and season generously with salt and pepper.
- 08:00Heat the vegetable oil in the pressure cooker pot over medium-high heat (without pressure). Add the chicken thighs skin-side down and brown for 4-5 minutes until golden and crisp. Flip and brown the other side for 3 minutes. Remove chicken and set aside.
- 04:00In the same pot, reduce heat to medium. Add the sliced onion and sauté for 3 minutes until softened. Add the minced garlic, grated turmeric, and ground coriander and stir for 1 minute until fragrant.
- No timer neededPour in the coconut milk and chicken broth, scraping the bottom of the pot to deglaze and lift any browned bits.
- No timer neededReturn the browned chicken thighs to the pot. Add the kaffir lime leaves and seasonal vegetables. Stir gently to combine and ensure the chicken is partly submerged in the liquid.
- 12:00Secure the pressure cooker lid and bring to high pressure. Cook for 12 minutes under high pressure.
- No timer neededCarefully release the pressure using the quick-release method according to your pressure cooker's instructions. Remove the lid once pressure is fully released.
- No timer neededCheck seasoning and adjust with salt and pepper if needed. Remove kaffir lime leaves before serving. Serve the chicken and vegetables hot, garnished with fresh cilantro and sliced red chili, alongside steamed rice.
Chef tips
- To avoid bitterness, remove kaffir lime leaves before serving.
- Use bone-in, skin-on chicken thighs for best flavor and moisture retention.
- Fresh turmeric root can stain surfaces and hands; use gloves or wash immediately after handling.
- If you don’t have a pressure cooker, use a heavy-based pot and simmer covered for 45 minutes, until chicken is tender.
- Adjust the amount of chili garnish to your preferred spice level.
Equipment check
- pressure cooker
- large skillet or sauté pan
- knife
- cutting board
- measuring spoons
- measuring cup
- wooden spoon
Nutrition per serving
- Calories480
- Protein38 g
- Carbs12 g
- Fat30 g
Tags
Behind the dish.
Overview
This Indonesian-style chicken braise uses a pressure cooker to marry the rich, earthy flavors of turmeric and coconut milk with tender chicken and vibrant seasonal vegetables. Quick to prepare and cook, this dish is perfect for a comforting weeknight meal served alongside steamed rice. The pressure cooker dramatically reduces cooking time while intensifying aromatics and spices.
Why you’ll love it
- Fast and convenient pressure cooking method for a deeply flavorful, tender chicken dish.
- Rich, creamy coconut milk balanced with fragrant turmeric and Indonesian spices.
- Incorporates seasonal vegetables for freshness and nutrition.
- Perfect for a well-rounded weeknight dinner that feels special yet simple.
- Protein rotation friendly, can be adapted with other poultry cuts.
Ingredient notes
- Chicken thighs: Use bone-in, skin-on for best flavor and tenderness; skin can be removed after cooking if preferred.
- Coconut milk: Use full-fat canned coconut milk for creaminess and richness.
- Fresh turmeric or powder: Fresh turmeric root delivers vibrant color and flavor; substitute finely grated fresh ginger if unavailable.
- Seasonal vegetables: Carrots, green beans, or young eggplant work well; adjust quantity based on availability.
- Indonesian spices: Ground coriander and kaffir lime leaves add authentic fragrance.
Serving & storage
- Serve hot with steamed jasmine or basmati rice to soak up the sauce.
- Garnish with fresh cilantro and sliced red chili for brightness and heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid breaking the coconut milk emulsion.
- Freeze in portions for up to 2 months; thaw overnight in the fridge before reheating.
Related recipes
Nasi goreng with a fried egg
◷ 30 mineasy
Chilled rice is fried with shallots, garlic, chilli, shrimp paste and kecap manis until savoury and lightly caramelised, then topped with a crisp-edged fried egg and served with cucumber.
Oct 17
Indonesian Poached Chicken with Tropical Fruit Sambal
◷ 50 minmedium
A vibrant Indonesian dish featuring tender poached chicken served with a fresh sambal made from seasonal tropical fruits, balancing sweet and spicy flavors. Accompanied by steamed jasmine rice and lightly sautéed greens, this recipe highlights traditional techniques and seasonal produce for an easy weeknight meal.
Feb 1
Indonesian Pressure-Cooked Chicken Rendang with Coconut Rice
◷ 60 minmedium
A fragrant and tender pressure-cooked chicken rendang featuring seasonal Indonesian spices and slow-simmered coconut rice. This dish highlights traditional Indonesian flavors using an accessible pressure cooking technique for a weeknight-friendly meal.
Jan 30