Balinese Chicken Curry
Posted on October 27 2018
The secret to an amazing Balinese curry is to get the curry paste right. This is one of our favourite chicken curry recipes, and we're so excited for you to try it. With traditional Balinese flavours like Fennel, Ginger, Coconut & Peanuts all combined together, the smell is going to waft. So expect some random knocks on the door from your neighbours.
- 2 tablespoons peanut oil
- 1kg Chicken thigh fillets (diced)
- 2 large tomatoes
- 250ml Chicken style liquid stock
- 400ml Coconut milk
- 1 tablespoon Lime juice
- Steamed jasmine rice to serve
- 1 Large Brown onion
- 1/4 cup roasted peanuts
- 2 crushed garlic cloves
- 1 tablespoon finely grated ginger
- 1 long red chilli
- 1 tablespoon water
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon fennel
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
- To make the spice paste, place the onion, peanuts, garlic, ginger, chilli, water, coriander, cumin, fennel, turmeric, cinnamon, cloves and pepper in a your mortar and pestle (or food processor) and grind to a smooth paste.
- Heat the oil in a wok over high heat. Add the spice paste and cook, stirring for 3 minutes.
- Get your cutting board out and dice your chicken thighs into 2cm pieces. Make sure to cut your chicken pieces evenly to make sure they cook evenly. Grind some sea salt over the chicken and lightly massage in. Let it sit for a couple of minutes while you get your curry paste ready.
- Add the diced chicken to your wok and cook for a further 2 minutes until chicken is coated in spice paste and cooked.
- Add the tomato and chicken stock and bring to a simmer. Reduce the heat to low occasionally stirring for a further 30 minutes or until cooked through.
- Add the coconut milk and stir to a simmer for another 5 minutes.
- Add the lime juice and stir to combine all the ingredients. Season to taste with salt and pepper, serve with rice.