Description
Jamie Oliver’s Balinese Chicken Curry is a fragrant, slow-cooked dish made with marinated chicken, coconut milk, and a flavorful spice paste. The curry is packed with aromatic ingredients like lemongrass, turmeric, kaffir lime leaves, and galangal, delivering an authentic Balinese taste.
Ingredients
For the Chicken Marinade:
Marinating the chicken enhances the depth of flavor.
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- 500g boneless, skinless chicken thighs (cut into bite-sized pieces)
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- 1 teaspoon turmeric
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- 1 teaspoon ground coriander
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- ½ teaspoon salt
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- ½ teaspoon black pepper
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- 1 tablespoon lime juice
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- 1 tablespoon coconut oil
For the Balinese Spice Paste (Base of the Curry):
This aromatic paste is key to the deep flavors in the curry.
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- 2 shallots (finely chopped)
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- 3 cloves garlic (minced)
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- 1-inch piece ginger (grated)
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- 1-inch piece galangal (or extra ginger, if unavailable)
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- 1 red chili (chopped, adjust to taste)
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- 1 stalk lemongrass (white part only, finely chopped)
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- 1 teaspoon shrimp paste (optional, for umami depth)
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- 1 teaspoon ground cumin
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- 1 teaspoon paprika
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- 1 teaspoon brown sugar
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- 2 tablespoons coconut oil
For the Curry Sauce:
A rich and creamy base that complements the chicken perfectly.
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- 1 can (400ml) coconut milk
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- 250ml chicken stock
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- 2 kaffir lime leaves (or zest of 1 lime)
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- 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
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- 1 teaspoon tamarind paste (or lime juice for acidity)
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- 1 tablespoon tomato paste
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- Salt and black pepper (to taste)
For Garnish and Serving:
The right garnishes elevate the dish’s flavors.
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- Fresh coriander (chopped)
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- Lime wedges
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- Steamed jasmine rice or coconut rice
Instructions
Step 1: Marinate the Chicken
Marinating allows the chicken to absorb the aromatic spices.
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- In a bowl, mix turmeric, ground coriander, salt, black pepper, lime juice, and coconut oil.
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- Add the chicken pieces and coat them well.
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- Let it marinate for at least 30 minutes (or overnight for deeper flavor).
Step 2: Prepare the Balinese Spice Paste
A fragrant spice paste is essential for an authentic Balinese curry.
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- Heat 2 tablespoons of coconut oil in a pan over medium heat.
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- Add shallots, garlic, ginger, galangal, red chili, and lemongrass.
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- Cook for 3-5 minutes until fragrant and softened.
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- Stir in shrimp paste (if using), cumin, paprika, and brown sugar.
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- Cook for another 2 minutes, then transfer to a blender and blend into a smooth paste (add a splash of water if needed).
Step 3: Cook the Chicken
Cooking the chicken properly ensures it remains tender and juicy.
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- In the same pan, add a little more coconut oil and heat over medium heat.
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- Add the marinated chicken and cook for 5-7 minutes until lightly browned.
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- Remove the chicken from the pan and set aside.
Step 4: Build the Curry Sauce
A well-balanced sauce ties all the ingredients together.
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- In the same pan, add the prepared spice paste and cook for 2-3 minutes until fragrant.
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- Stir in tomato paste, coconut milk, and chicken stock.
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- Add kaffir lime leaves, fish sauce, and tamarind paste.
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- Bring the sauce to a gentle simmer.
Step 5: Simmer the Curry
Slow cooking allows the flavors to fully develop.
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- Return the chicken to the pan, stirring well.
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- Cover and simmer for 25-30 minutes, stirring occasionally.
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- Taste and adjust the seasoning with salt, black pepper, or more lime juice.
Step 6: Serve and Garnish
Adding the final touches enhances the dish’s presentation and flavor.
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- Sprinkle fresh coriander on top.
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- Serve with steamed jasmine rice or coconut rice.
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- Add lime wedges on the side for extra freshness.