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balinese style chicken curry

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

A delicious creamy and mild chicken curry all the way from Bali. This recipe includes a curry paste you make yourself - yum! Impress your guests or family with this dish which will please almost any curry enthusiast. Due to having a large family, I double the recipe, or triple if we are having guests. Recipe from "Super food ideas" Australia

►
yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For balinese style chicken curry

  • 2 tb oil
  • 400ml tin (13.5 fl oz) coconut milk
  • 1 tb fish sauce
  • 1 tb brown sugar
  • 1 kilo (2 pounds) skinless chicken thighs, chopped in half
  • BALINESE CURRY PASTE
  • 1 red onion
  • 2 garlic cloves
  • 2 cm piece ginger, peeled and chopped
  • 1/3 cup roasted peanuts
  • 1 long red chilli
  • 1 ts ground coriander
  • 1/2 ts ground tumeric
  • 4 fresh curry leaves
  • 2 tb fresh lime juice

How To Make balinese style chicken curry

  • 1
    Make the curry paste first: In a food processor or mortar and pestle, well process the onion, garlic, ginger, peanuts, chilli, ground coriander, ground tumeric and curry leaves. Add the lime juice last. The mixture will be almost smooth.
  • 2
    Heat the oil in a large heavy based frying pan. Add the curry paste and fry, stirring often for 1-2 minutes (until fragrant) Add in the coconut milk, fish sauce and sugar. Bring to the boil.
  • 3
    Add the chicken and reduce heat to low. Simmer for 15 minutes, turn the chicken and simmer for a further 15 minutes.
  • 4
    Serve with fragrant rice and steamed seasonal vegetables.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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