A balinese curry chicken recipe for people cooking outside Bali.

How to make a curry chicken recipe the Balinese way | Gourmet Project

slow living in Bali: rice fields & young coconuts

Well… to make the authentic Balinese curry recipe, you should pestle herbs and spices like this:

But to have a great Balinese dinner night:

you can use a food processor
you can prepare the spice mix ahead of time
and you may skip the wok too (but don’t do that, woks are so beautiful and they cook so well).

Once again, you could multiply the chilies in the recipe, but at your own risk. Let’s say my quantities were adapted to my whole family tastes (the result is a slightly hot aftertaste).

5 from 1 vote

balinese curry chicken recipe

Course chicken

Cuisine balinese

Author Claudia Rinaldi | Gourmet Project

Ingredients

26 oz 750 gr of chicken breast cut in chunks
5 tablespoons sesame seeds oil
3 limes’ zest
sea salt
1 cup coconut milk
1 lemongrass stalk

for the spice mix – you can make ahead up to a couple of days

3 small shallots
1/2 red chili
4 tablespoons of ginger
3 candle nuts
1/2 tomato
1 teaspoon soy sauce
1/4 teaspoon cumin seeds
1 tablespoon coconut sugar
1 small garlic clove
1 tablespoon fresh turmeric
2 stalks of lemongrass
2 teaspoons of coriander seeds

Instructions

Blend all the spices until pasty/creamy. If making ahead, refrigerate in a glass jar.
Cut the remaining lemongrass in 3-4 pieces.
Heat the sesame seeds oil in a large wok, over medium heat.
Add the spice mix, the lemongrass and the lime zest. Mix continuously for about 30 seconds, to avoid burning.
Add the chicken and brown it for a few minutes.
Add 1 cup of water, bring to a boil and simmer up to 15 minutes, or until the chicken is completely cooked.
Add the coconut milk, stir and return to a boil.
Turn off the heat, salt to taste and serve hot.