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.
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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.
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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.
Ingredients
- 800 g (1.75 lb) bone-in, skin-on chicken thighschicken thighs
- 1 tbsp vegetable oilvegetable oil
- 1 medium onion, finely sliced (about 150 g)onion
- 4 garlic cloves, mincedgarlic
- 2 cm piece (about 10 g) fresh turmeric root, grated or 1 tsp ground turmericfresh turmeric root or ground turmeric
- 1 tsp ground corianderground coriander
- 400 ml (about 1 2/3 cups) full-fat coconut milkcoconut milk
- 150 ml (2/3 cup) chicken brothchicken broth
- 2 kaffir lime leaves, tornkaffir lime leaves
- 200 g (7 oz) seasonal vegetables (carrots, green beans, or eggplant), cut into bite-size piecesseasonal vegetables
- Salt, to tastesalt
- Freshly ground black pepper, to tasteblack pepper
- Fresh cilantro and sliced red chili, for garnishgarnish
- Steamed rice, to servesteamed rice
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Equipment
- 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
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels and season generously with salt and pepper.Step 2
Heat 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.Step 3
In 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.Step 4
Pour in the coconut milk and chicken broth, scraping the bottom of the pot to deglaze and lift any browned bits.Step 5
Return 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.Step 6
Secure the pressure cooker lid and bring to high pressure. Cook for 12 minutes under high pressure.Step 7
Carefully release the pressure using the quick-release method according to your pressure cooker's instructions. Remove the lid once pressure is fully released.Step 8
Check 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.
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