Authentic Balinese Chicken Curry

///Authentic Balinese Chicken Curry

Authentic Balinese Chicken Curry

Ingredients

  • 2 chicken breasts, boned, skinned and cut into 4cm cubes. You can use thighs if you prefer
  • 1 medium onion, roughly chopped
  • 3 cloves of garlic
  • 2 mild red chilies
  • 1/4 cup of cashew nuts
  • 1 teaspoon dried turmeric
  • 3 tablespoons of lemon juice
  • 1 tablespoon of tamari or soy sauce
  • 2 tablespoons of palm sugar (or brown sugar)
  • 1 tablespoon of fresh ginger, grated
  • 1 tablespoon of coconut oil
  • 1/2 cup of coconut milk
  • 1/2 cup of water
  • pinch of salt

Cooking Method

Combine the onion, garlic, chilies, cashew nuts, turmeric, tamari/soy sauce, lemon juice, sugar and ginger in an electric blender or food processor or mortar and pestle and blend until it forms a smooth paste.

Heat the coconut oil in a heavy based pot or pan over a medium heat and add the blended spice and nut mixture.

Fry gently for 4-5 minutes, stirring all the while to prevent sticking. This will allow the flavours to develop and the sugar to caramelise.

Add the chicken and cook for a further 10 minutes until just cooked through, then remove. This will ensure the chicken remains juicy and tender.

Add the coconut milk and water; reduce the heat to low and simmer uncovered, stirring occasionally, until the sauce has thickened.

After about 10 minutes, the sauce will have developed a lovely zingy flavour and thickened. Replace the chicken and cook for a further 5 minutes until the chicken is heated through.

After about 10 minutes, the sauce will have developed a lovely zingy flavour and thickened. Replace the chicken and cook for a further 5 minutes until the chicken is heated through.

Serve immediately with wild rice or salad.

By |2018-02-14T09:16:51+00:00February 14th, 2018|Chicken, Recipes|0 Comments

About the Author: