Balinese Chicken Curry

Well it's been another quiet spell for me blogging our cooking adventures and as per usual it's the same excuse... TOO BUSY!!  Finally the football season is over all bar a couple of functions and then that is it for 2015.  Now to resume the off season normality and focus on my other passions... A Dash Of Flavour being one of them.

Balinese Chicken Curry can only be described in one work - LUSH!!  It was magnificent, easy and moreish.  The curry paste was made from scratch (my favourite type of curry paste) and all up I would say it was on the table within the hour.

Bursting with flavours this curry did remind me somewhat of a Thai curry.  The chilli wasn't overpowering, great considering the kids were eating with us) but you could easily make it hotter to suit your tastes.  I loved the zing of the kaffir lime leaves combined with the creamy coconut curry and the melt in the mouth chicken.....  mmmmmm.

 

This has been requested to be cooked again.. so it must have been ok?

Balinese Chicken Curry

(recipe adapted from Weight Watchers Ultimate Comfort Food Cookbook)

Serves: 4

ProPoints per Serve: 7

1 red onion chopped

2 garlic cloves, finely chopped

2cm piece of fresh ginger, peeled and finely chopped

2 tablespoons roasted unsalted peanuts

1 large red chilli or 2 small fresh red chillis (depending on heat), coarsely chopped

1 teaspoon ground coriander

1/2 teaspoon ground tumeric

2 teaspoons sunflower or canola oil

400ml can light coconut milk

4 x 150g lean skiness chicken thigh cutlets, fat trimmed

3 fresh kaffir lime leaves

1/4 cup fresh coriander leaves

 

Process onion, garlic, ginger, peanuts, chillies, ground coriander and tumeric in a food processor until spice mix is smooth. 

 

Heat oil in a large saucepan over medium heat.  Cook spice paste, stirring, for 1 minute or until fragrant.  Stir in coconut milk and bring to the boil.

 

Add chicken and lime leaves.  Reduce heat and simmer, covered, for 15 minutes.  Uncover and simmer for 10 minutes or until chicken is cooked through and sauce thickens.  Serve topped with coriander.

 

If desired, serve with steamed Asian Greens (0 ProPoints ) and 1/2 cup steamed rice (4 ProPoints).

 

(Click here for a printable version of this recipe)