The secret to Balinese cuisine is in the sauce and this curry is no exception with flavours of fennel, ginger, peanuts and more.
Ingredients
- 2 tablespoons peanut oil
- 1kg chicken thigh fillets, cut into 4cm pieces
- 2 large ripe tomatoes, finely chopped
- 250ml (1 cup) Massel chicken style liquid stock
- 400ml can coconut milk
- 1 tablespoon lime juice
- Steamed jasmine rice, to serve
Spice paste
- 1 large brown onion, coarsely chopped
- 1/4 cup toasted peanuts
- 2 garlic cloves, crushed
- 1 tablespoon finely grated ginger
- 1 long red chilli, coarsely chopped
- 1 tablespoon water
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
Method
- Step 1To make the spice paste, place the onion, peanuts, garlic, ginger, chilli, water, coriander, cumin, fennel, turmeric, cinnamon, cardamom, cloves and pepper in the bowl of a food processor and process until a smooth paste forms.
- Step 2Heat the oil in a wok over high heat. Add the spice paste and cook, stirring, for 3 minutes or until aromatic. Add the chicken and cook, tossing, for 2 minutes or until chicken is coated in spice mixture. Add the tomato and chicken stock. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until almost cooked through. Add the coconut milk and cook, stirring occasionally, for 20 minutes or until cooked through and sauce thickens slightly. Add the lime juice and stir to combine. Taste and season with salt and pepper. Serve with steamed jasmine rice, if desired.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1698 kj
Energy
30.4g
Fat Total
14.9g
Saturated Fat
3.1g
Fibre
26.2g
Protein
41mg
Cholesterol
114mg
Sodium
4g
Carbs (sugar)
9.1g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Taste.com.au
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