ZINGY BALINESE CHICKEN CURRY
This is a stand-out recipe and incredibly simple to make. It’s not a hot curry but is extremely fragrant and tasty.
YOU WILL NEED:
1 medium onion, roughly chopped
3 cloves garlic, peeled
2 mild red chillies, de-seeded
¼ cup cashew nuts
1 teaspoon dried turmeric
3 tablespoons lemon juice
1 tablespoon dark soy sauce
1 tablespoon fresh ginger, grated
2 tablespoons palm sugar, grated (or 1T brown sugar)
3 tablespoons rice bran oil
3 chicken breasts, cubed
½ c coconut milk
½ c water
Salt to season (optional)
Put the onion, garlic, chilies, cashew nuts, turmeric, lemon juice, soy sauce, sugar and ginger in a food processor or mortar and pestle and blend or grind to form a smooth paste.
Heat the oil in a heavy based pot or pan and add the spice paste. Fry this, stirring to prevent sticking, for 4-5 minutes to let the flavors develop and until the sugar caramelizes. Add the chicken and cook for a further 15 minutes.
Add the coconut milk and water, reduce the heat to low. Simmer
Take your Radio, Podcasts and Music with you
