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Indonesian chicken curry with fried tempeh

Mel’s main course recipe from week 3 of Come Dine With Me Australia.


  • Fried tempeh


  • 1.

    Marinate chicken with garlic, lemon grass & ginger & a bit of curry powder for at least 2 hours

  • 2.

    Once marinated put in oven for 40 – 45 minutes at 180°C

  • 3.

    In the meantime cook the curry sauce by frying off onion, garlic, ginger & lemon grass

  • 4.

    Add curry powder & cook for a little bit then add coconut milk

  • 5.

    Add boiled eggs and potatoes – make sure they are covered in sauce

  • 6.

    Add the chicken when ready and simmer

  • 7.

    Serve with Jasmine rice

  • Fried tempeh:

  • 1.

    Fry the tempeh in batches in canola oil, removing all the oil once done

  • 2.

    Fry off some garlic then add the tempeh, mixed herbs and ketjap mains

  • 3.

    Sprinkle with dried mixed herbs and add to the chicken curry

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Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Indonesian chicken curry with fried tempeh.


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