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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

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