Authentic Balinese Chicken Curry Recipe: A Flavorful Journey to Indonesia
Posted on October 01, 2018
Balinese Chicken curry
Prep Time 20 minutes mins
Cook Time 1 hour hr
0 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine Asian
- 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
- ¼ 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,
- ½ tsp ground cloves
- ½ 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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