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Chicken Curry Done Right!

We’ve been in Bali, Indonesia for a few weeks now and have been vigorously taste-testing the local foods in various warungs (small restaurants or cafés, usually family-owned). Something we’ve been eating plenty of and loving has been their curries. From chicken to beef to shrimp to pork curry, each one has been more delicious than the last.

Being the tasteaholics that we are, we decided to learn how to make these delicious curries, among other foods we fell in love with, by taking a Balinese cooking class! The experience was amazing, to say the least, and took place at a farm in the mountainous region of Klungkung. In the morning, our host, Jiro, walked us through his farm to pick the vegetables we’d be using for cooking various dishes. We tried hot peppers, tapioca root, soya beans, peanuts and more straight out of the earth – it was truly an eye-opening experience. As cooks, we rarely get to see our ingredients growing in front of us in their rawest form. Jiro then took us to his outdoor, wood-fired kitchen, where he explained a little about the Balinese dishes we’d be making.

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The outdoor, wood-fired kitchen

Over the next few hours, we cooked up a storm. Some things were pretty standard, like chopping onions, garlic and lemongrass, while other things were completely different from what we were used to, like mashing raw tuna inside of a giant rock with a wooden bat (essentially a jumbo-sized mortar and pestle).

Jumbo Mortar and Pestle

Jiro had done this many times before, it was clear to see. He timed 8 completely different recipes perfectly with a class of 5 asking questions left and right. The finale was amazing. We got to sit down and feast on every dish we’d worked on for the last 2 hours.

The Finale

Vicky at Cooking Class

The food was to die for! It was hard to believe we made it with our own hands. Vicky even made coconut milk from scratch which she won’t soon forget. Though we tried to finish everything (we couldn’t stop eating!), we didn’t even come close because Jiro made sure there was more than enough food to go around. Everyone in the class was stuffed so we all got to take home goodies bags full of the leftovers. It was one of the warmest, most welcoming classes we’d ever taken.

Overall, we had a blast and learned a great deal about Balinese cooking and farming! If you’re ever in Bali, be sure to reserve half a day for this class (be sure to grab some breakfast before you go, as you won’t get to eat until late lunch). It’s an experience you’ll never forget.

Now, onto the amazing Balinese Chicken Curry recipe you’ve been waiting for!

Balinese Chicken Curry Recipe

Balinese Chicken Curry
Balinese Chicken Curry
Votes: 53
Rating: 4.28
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 430 Calories
• 22g of Fat
• 53g of Protein
• 7g of Net Carbs
Serves
4 people
Prep Time
20 minutes
Cook Time
1 hour
Serves
4 people
Prep Time
20 minutes
Cook Time
1 hour
Balinese Chicken Curry
Balinese Chicken Curry
Votes: 53
Rating: 4.28
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 430 Calories
• 22g of Fat
• 53g of Protein
• 7g of Net Carbs
Serves
4 people
Prep Time
20 minutes
Cook Time
1 hour
Serves
4 people
Prep Time
20 minutes
Cook Time
1 hour
Servings: people
Ingredients
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
Instructions
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!
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb dinners to learn to make more delicious and healthy meals!

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