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Balinese Chicken Curry

The Traditional Balinese secret tastes are all in the sauces!

This recipe is no exception with flavours of Fennel, Ginger and Peanuts all fused into one!


  • 2 tablespoons peanut oil
  • 1kg Chicken thigh fillets (diced)
  • 2 large tomatoes
  • 250ml Chicken style liquid stock
  • 400ml Coconut milk
  • 1 table spoon Lime juice
  • Steamed jasmine rice to serve
  • 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 corriander
  • 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


Step 1

  • To make the spice paste, place the onion, peanuts, garlic, ginger, chilli, water, coriander, cumin, fennel, turmeric, Cinnamon, cloves and pepper in a food processing bowl and process to a smooth paste.

Step 2

Heat the oil in a wok over high heat. Add the spice paste and cook, stirring for 3 minutes. Add the chicken and cook for a further 2 minutes until chicken is coated in spice and cooked. Add the tomato and chicken stock and bring to a simmer. Reduce the heat to low occasionally stirring for a further 30mins or until cooked through. Add the coconut milk and stir to a simmer. Add the lime juice and stir to combine all the ingredients. Season to taste with salt and pepper, serve with rice. 

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