Asian, Chicken

Balinese Chicken Curry


Balinese Chicken curry

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 serves


  • 2 tbsp peanut oil
  • 1 kg chicken thigh fillets cut into cubes
  • 2 large ripe tomatoes chopped
  • 250 ml chicken stock
  • 400 ml can coconut milk
  • 1 Tbsp lime juice
  • steamed jasmine rice to serve

Spice Paste

  • 1 large brown onion coarsely chopped
  • 1/4 cup skinned raw peanuts toasted
  • 2 cloves garlic crushed
  • 1 tbsp fresh ginger finely grated
  • 1 long red chilli caorsely chopped
  • 1 tbsp water
  • 2 tsp ground coriander
  • 1 tsp ground fennel, cumin, tumeric, cinnamon,cardamon,
  • 1/2 tsp ground cloves
  • 1/2 tsp freshly ground black pepper


  • Heat the oil in a wok over high heat. Add the spice paste and cook, stirring, for 3 minutes or until aromatic.
  • Add the chicken and cook, tossing, for 2 minutes or until chicken is coated in spice mixture.
  • Add the tomato and chicken stock. Bring to a simmer.
  • Reduce heat to low and cook, stirring occasionally, for 30 minutes or until almost cooked through.
  • Add the coconut milk and cook, stirring occasionally, for 20 minutes or until cooked through and sauce thickens slightly.
  • Add the lime juice and stir to combine. Taste and season with salt and pepper. Serve with steamed jasmine rice, if desired.

Spice Paste

  • To make the spice paste, place the onion, peanuts, garlic, ginger, chilli, water, coriander, cumin, fennel, turmeric, cinnamon, cardamom, cloves and pepper in the bowl of a food processor and process until a smooth paste forms.

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