Chicken is one of the highly consumed animal protein in our household. We love the lean meat in almost all forms(barring raw ones). During the Covid-19 pandemic situations as we got to spend considerable amount of time at home, it definitely meant making and having more meals. Obviously the regular dishes turn out to be boring in no time. And we keep ezxploring the internet and youtube for new and interesting dishes. Also keeping in mind that we have most of the required resources available in Home kitchen.
seeing someone post about Balinese Chicken curry in Instagram intrigued me and my greedy taste buds. One of the main reasons being intrigued was that, we were supposed to be in Bali this year in March, which got cancelled due the Covid situation. Nonetheless the idea of the Balinese chicken curry proved to be fruitful and the end result was mind blowing indeed.
Without further blabbering let go to the recipe details.
The recipe is simple, but the outcome is delicious with a burst of flavors and coastal touch.
🔹INGREDIENTS
☑️Chicken curry:
* oil for frying
* onion 1, thinly sliced
* skinless and boneless chicken thighs 600 grams, cut into 3cm dice
* coconut milk 400 milliliter can
* soy sauce 1 tablespoon (gluten-free if required)
* kaffir lime leaves 2, tough inner stalk removed, very finely sliced
* lime 1, juice
☑️Curry paste:
* garlic 2 cloves
* ginger 3 cm piece, peeled
* long red chillies 2, deseeded (or leave seeds in if you want a spicy curry)
* roasted cashew nuts ½ cup, plus extra to garnish
* fresh turmeric 5 cm piece, peeled (or 1 tsp ground turmeric)
* tamarind purée 1 tablespoon (if you can’t find this, use 1 Tbsp lemon juice mixed with 1 tsp brown sugar)
* lemongrass 1 stalk, tough outer layer removed
* soy sauce 1 tablespoon (gluten-free if required)[optional]
* coconut sugar 1 tablespoon (or brown sugar)[optional]
☑️To serve
* red chilli 1, very finely sliced lengthwise
* kaffir lime leaf 1, very finely sliced lengthwise
* steamed rice
* lime wedges
🔹Method :
1. Place all the curry paste ingredients in a food processor and blend into a smooth paste.
2. Add another drizzle of oil, the onion and a pinch of salt and cook until onion is very soft (about 5 minutes).
3. Heat a drizzle of oil in a large frying pan on a medium heat. Add the curry paste and fry for about 4 minutes until very fragrant, stirring continuously to prevent sticking. Add little water if the paste starts sticking on to the pan or wok.
4. Add chicken and fry for 8-10 minutes or until lightly golden. Add coconut milk, and kaffir lime leaves and simmer for about 8 minutes until chicken is cooked through . Add the curry sauce ,let the colour intensify and thickene slightly. Season to taste with lime juice.
5. Garnish with cashews and thinly de-seeded sliced red chilli and kaffir lime or kaffir lime leaf. Serve hot with rice, lime.
SERVING SUGGESTION:
You can serve with Coconut rice or simple steamed rice for getting the best flavors out of the curry.
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