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Balinese Chicken Thigh Curry Recipe - "Spicy & Creamy" - Oven Baked
This version of authentic Balinese Chicken Curry is a delicious dish which can be made easily on a weeknight. It's a "Spicy and Creamy" traditional dish that's a hit with everyone who tastes it.
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Course:
Chicken Curry, Main, Paleo
Cuisine:
Balinese
Prep Time:
15
minutes
minutes
Cook Time:
22
minutes
minutes
Total Time:
37
minutes
minutes
Servings:
6
Calories:
495
kcal
Author:
Julie
Ingredients
6
chicken thigh fillets
1/2
whole
red capsicum
cut in stripe
4
pcs
lemograss
6
leaves
kaffir lime
finely sliced
2
whole
limes
1/4
cup
coriander
200
ml
coconut cream
Spice Paste
8
whole
shallots
not green spring onion)
12
cloves
garlic
5
whole
Hot red chillies
4
whole
Red peppers
mild
30
g
ginger peeled
30
g
galangal peeled
30
g
fresh turmeric
3
tsp
tamarind paste
1
tsp
coriander seed
1
tbsp
palm sugar
1
tsp
shrimp paste
1
tsp
salt
1/4
cup
coconut oil
Metric
-
Us "Imperial"
Instructions
Spice Paste
Place all the ingredients in a food processor or thermomix and process until a paste has formed.
Place one cup of the paste in a jar and pour a thin layer of oil over the top.
Seal the spice paste jar and refrigerate for use in another recipe.
Balinese Chicken Curry
Preheat the oven to 200 degrees (Australian Temps)
Coat each of the chicken thigh fillets with the paste and place them in a roasting dish.
Add the sliced capsicum, juice from 1 lime and 1/2 the lime leaves and bruised lemongrass stalks.
Cook uncovered for 10 mins.
Remove the chicken from the oven and turn each thigh fillet over.
Add the coconut milk to the pan and mix it around slightly.
Add the remaining lime leaves and continue to cook for a further 10- 15 minutes.
Garnish with sliced lime pieces and coriander leaves.
Nutrition
Serving:
250
g
|
Calories:
495
kcal
|
Carbohydrates:
14
g
|
Protein:
23
g
|
Fat:
40
g
|
Saturated Fat:
23
g
|
Cholesterol:
120
mg
|
Sodium:
532
mg
|
Potassium:
826
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
685
IU
|
Vitamin C:
59.5
mg
|
Calcium:
154
mg
|
Iron:
6
mg