Balinese Chicken Curry

4
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"From Super Food Ideas April '17"

Original recipe yields 4 servings
OK
  • 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 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 & Variations


No special items needed.

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