Balinese Chicken Curry
Macros per serving:
• 430 Calories
• 22g of Fat
• 53g of Protein
• 7g of Net Carbs
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
Spice Paste
  • 1 cup white onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 oz peanuts (toasted)
  • 3 small red chilies (chopped)
  • 1 tbsp ginger (grated)
  • 1 tbsp water
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground fennel seed
  • 1/2 tsp black pepper
Spice Paste
  1. 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
  1. Cube the chicken thighs into 2 inch pieces.
  2. 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.
  3. Then, add the chopped tomatoes and chicken stock and stir.
  4. Once at a simmer, reduce the heat to low and cook for 30 minutes.
  5. Add the coconut milk and cook an additional 20 minutes, stirring occasionally.
  6. Add the lime juice, salt and pepper (to taste).
  7. Serve and enjoy!