This Balinese Chicken recipe is one of my favourite dishes to make for my friends and family. It’s an easy recipe to make and it never fails to impress my guests. I have been meaning to share it on my blog for a while, but then I usually only blog about baking so I didn’t want to go off topic…
Waitrose Cellar contacted me last month to take part to Unusual Pairings, a blogger challenge to recommend a food and wine pairing that maybe slightly unusual, so I thought it was the perfect occasion to finally share this Balinese Chicken recipe with you.
The secret to Indonesian cooking is in the spices and this chicken curry is no exception with its fantastic mix of flavours. The sharpness of the fresh ginger and lemon are well balanced with the sweetness of the palm sugar and the nuttiness of coconut and cashews. Green chillies can be added to give this curry a spicy kick.
Coconut milk–based curries need big whites to support their potent flavours, so I paired this Balinese Chicken Curry with the Simonnet-Febvre Chablis Premier Cru Montmains, an elegant and vibrant white wine. The rich soil of the Montmains slopes gives this wine citrus fruit and floral aromas. The green apple and lime flavours are perfect for poultry dishes and the aromatic blend of spices of this curry.
Serves 4 people.
- 800g chicken breast
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 green chilli peppers, sliced
- 1 tsp grated ginger
- 2 tbsp dark soy sauce
- 3 tbsp vegetable oil
- 2 tbsp palm sugar
- 2 tbsp lemon juice
- 1 can coconut milk
- 50-100g cashew nuts
- salt (optional)
- 200g basmati rice
Slice the chicken in chunky pieces and fry them in a hot frying pan with two tablespoons of oil until golden. Place aside on a plate covered with kitchen paper to drain the fat.
Fry the onion, garlic, ginger, chilli and cashew nuts for a few minutes. When the onion and garlic are starting to brown, add the soy sauce.
Add the palm sugar, lemon juice and coconut milk. As soon as the liquid boils, add the fried chicken pieces and reduce the heat.
Let it simmer for 20-25 minutes or until the sauce thickens. Adjust the seasoning if required.
Serve with Basmati rice and pair with a glass of Simonnet-Febvre Chablis Premier Cru Montmains wine.
Disclaimer: this post was written in collaboration with Waitrose Wines. All opinions are my own.