Kalio Chicken

This Indonesian-style chicken in spicy coconut gravy is rich with the flavors of garlic, lemongrass, chiles, turmeric, and coriander.
  • 1:20 TIME
  • 10 Portions
  • 856 calories



Vegetable oil1/2 cup
Shallots, roughly chopped20 ea
Natural lemongrass, trimmed and sliced very thinly1 cup
Garlic cloves, peeled16 ea
Red chiles (Fresno), fresh, seeded, stems removed4 ea
Ginger, minced2 Tbsp
Turmeric, ground4 tsp
Coriander, ground4 tsp
Chicken thighs with bone, skin-on, 16 ea8 lb
Coconut milk27 fl oz
Chicken Broth made with Minor’s® Gluten Free Natural Chicken Base16 fl oz
Maggi® Seasoning3 fl.oz



  1. To make a spice paste, add 1/2 cup of oil to a blender. Add the shallots, lemongrass, garlic, chiles, ginger, turmeric, and coriander, and puree until semi-smooth.
  2. Heat pan over medium heat. Add spice paste and cook, stirring often, until oil begins to separate from purée, darkens in color, and the raw shallot taste has subsided, approximately 10 minutes.
  3. Add chicken, coconut milk, chicken broth, and Maggi Seasoning. Bring to a boil and lower to a simmer. Simmer, stirring occasionally, for about 1 hour until the chicken is tender.
  4. Taste and adjust seasoning with additional Maggi Seasoning.

Serving Suggestion: Pair with plain white rice and garnish with fried shallots for added crunch.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy856 kcal
Protein61 g
Fats, total61 g
Carbohydrate, total15 g
Sugars, total4 g
Fats, saturated16 g
Fiber, total dietary2 g
Sodium1180 mg
Calcium70 mg
Cholesterol356 mg
Iron5 mg
Vitamin C14 mg
Vitamin D11 IU