Balinese Chicken Curry

• 430 Calories
• 22g of Fat
• 53g of Protein
• 7g of Net Carbs

CourseDinner, Lunch

CuisineAsian

Servings4 people

Prep Time20 minutes

Cook Time1 hour

Ingredients

2tbsp

olive oil

2lbs

chicken thighs(boneless, skinless)

3medium

roma tomatoes(chopped)

1cup

chicken stock

114-oz can

unsweetened coconut milk

1tbsp

lime juice

Spice Paste

1cup

white onion(chopped)

2cloves

garlic(chopped)

1oz

peanuts(toasted)

3

small red chilies(chopped)

1tbsp

ginger(grated)

1tbsp

water

2tsp

ground coriander

1tsp

ground turmeric

1tsp

ground cinnamon

1tsp

ground cumin

1tsp

ground fennel seed

1/2tsp

black pepper

Instructions

Spice Paste

For the spice paste, place all the ingredients into a food processor or blender and blend until you get a smooth paste.

Balinese Chicken Curry

Cube the chicken thighs into 2 inch pieces.

In a large pan or wok on high heat, cook the spice paste in the olive oil for 3-4 minutes, stirring continuously. Add the cubed chicken and continue to cook for another 2 minutes.

Then, add the chopped tomatoes and chicken stock and stir.

Once at a simmer, reduce the heat to low and cook for 30 minutes.

Add the coconut milk and cook an additional 20 minutes, stirring occasionally.

Add the lime juice, salt and pepper (to taste).

Serve and enjoy!