Balinese Chicken Curry
Recipe: #28257
September 30, 2017
Categories: Curries, Chicken, Asian, Wok/Stir-Fry, Gluten-Free, Non-Dairy, Lime, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"From Super Food Ideas April '17"
Ingredients
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- FOR CURRY PASTE
Nutritional
- Serving Size: 1 (243.7 g)
- Calories 417.5
- Total Fat - 28 g
- Saturated Fat - 6.3 g
- Cholesterol - 203.9 mg
- Sodium - 742.1 mg
- Total Carbohydrate - 25.9 g
- Dietary Fiber - 3.5 g
- Sugars - 5.4 g
- Protein - 19.2 g
- Calcium - 128.4 mg
- Iron - 2 mg
- Vitamin C - 13.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Make Curry Paste - process onion, garlic, ginger, peanuts, chilli, ground coriander, turmeric and curry leaves in a food processor until finely chopped and then add lime juice and process until mixture is almost smooth - note curry paste can be made upt to 2 days in advance and stored in an airtight container in the fridge or in the freezer for up to 2 months.
Step 2
Heat 1/2 the oil in a large, deep frying pan over medium heat and add curry paste and cook stirring, for 1 minute or until fragrant and then stir in coconut milk fish sauce and sugar and bring to the boil.
Step 3
Add chicken, reduce heat to low and simmer covered, for 15 minutes and the uncover and turn chicken and simmer for a further 15 minutes or until chicken is cooked through.
Step 4
Meanwhile, heat remaining oil in a wok over high heat and add pak choy and choy sum and cook tossing occasionally, for 5 minutes or until just tender and starting to char.
Step 5
Sprinkle curry with coriander and extra sliced chilli and serve with steamed rice, lime halves and greens.
Tips
No special items needed.