Pete Evans Balinese Chicken Recipe
Pete Evans Balinese Chicken Recipe

Pete Evans Balinese Chicken Recipe

Today I am sharing the most delicious Balinese Chicken recipe!  Honestly, it’s the best dish I have made for AGES! It’s so freaking good!

So where did the inspiration for this “spicy” dish come from … I’m hearing you ask? 😉 Well it came from another hot and spicy dish… Mr Pete Evans.  He is kinda hot don’t you think???

Paleo Chicken Curry

Paleo Chicken Curry

Before we get started I have to tell you this isn’t exactly the Pete Evans Balinese Chicken recipe… but… when I saw his dish it reminded me of a cooking class I did in Bali.  All the same ingredients were used to produce the most amazing dish.

Casa Luna Cooking School in Ubud runs the most amazing classes.  The dishes are authentic Balinese dishes and use fresh ground spices and local ingredients sourced daily from the markets.  When I attended the class I was given a recipe for a dish that reminded me so much of the “Pete Evans Balinese Roasted Chicken” that I had to make a hybrid of my own.

Pete Evan Balinese Chicken

Balinese Chicken Curry

I also wanted to reproduce the pickle we were shown in class as an accompaniment.  Now, Pete Evans eats a Paleo diet so he would not be serving Balinese yellow rice with the dish, but I do hope he would enjoy my Balinese pickle.

I really haven’t varied too much from the authentic recipe or from Pete’s recipe except that at the end of the cooking I added 200 mls of coconut cream to give a luscious, spicy sauce to the dish.  Oh man, that was a stroke of genius! It’s not in the Pete Evan recipe, and it wasn’t in my Casa Luna cooking class… but oh wow! It gave the dish a rich, creamy, spicy sauce that was so aromatic and flavoursome.

Pete Evan Balinese Chicken Recipe
Recipe Type: Main, Chicken Curry, Paleo
Cuisine: Balinese
Author: Julie
Prep time:
Cook time:
Total time:
Serves: 6
Pete Evan Paleo Balinese Chicken Recipe is a delicious dish which can be made easily on a week night.
Ingredients
  • 6 chicken thigh fillets
  • 1/2 red capsicum cut in strips
  • 4 pcs lemograss
  • 6 kaffir lime leaves (finely sliced)
  • 2 limes (1 for juice, 1 for garnish and serving)
  • 1/4 cup coriander
  • 200mls coconut cream
  • Spice Paste
  • 8 shallots (small onion variety, not green spring onion)
  • 12 cloves garlic
  • 5 Hot red chillies
  • 4 Red peppers (mild)
  • 30gm fresh ginger peeled
  • 30 gm fresh galangal peeled
  • 30 gm fresh turmeric
  • 3 tsp tamarind paste
  • 1 tsp coriander seed
  • 1 Tbs coconut or palm sugar
  • 1 tsp shrimp paste
  • 1 tsp salt
  • 1/4 cup oil (Pete Evan uses coconut oil to keep it Paleo) I prefer a tasteless oil
Instructions
Spice Paste
  1. Place all the ingredients in a food processor or thermomix and process until a paste has formed.
  2. Place one cup of the paste in a jar and pour a thin layer of oil over the top.
  3. Seal the spice paste jar and refrigerate for use in another recipe.
Balinese Chicken Curry
  1. Preheat the oven to 200 degrees (Australian Temps)
  2. Coat each of the chicken thigh fillets with the paste and place them in a roasting dish.
  3. Add the sliced capsicum, juice from 1 lime and 1/2 the lime leaves and bruised lemongrass stalks.
  4. [cap id=”attachment_16585″ align=”aligncenter” width=”500″][url href=”http://gourmetgetaways.com.au/pete-evan-balinese-chicken-recipe/balinese-chicken-curry/”][img src=”http://gourmetgetaways.com.au/wp-content/uploads/2015/01/Balinese-Chicken-Curry-500×333.jpg” width=”500″ height=”333″ class=” size-large” title=”Balinese Chicken Curry” alt=”Balinese Chicken Curry”][/url]Balinese Chicken Curry[/cap]
  5. Cook uncovered for 10 mins.
  6. Remove the chicken from the oven and turn each thigh fillet over.
  7. Add the coconut milk to the pan and mix it around slightly.
  8. Add the remaining lime leaves and continue to cook for a further 10- 15 minutes.
  9. Garnish with sliced lime pieces and coriander leaves.

When I made this dish in Bali I had to pound each of the spice paste ingredients in a mortar and pestle.  It took so long! I still have the mortar & Pestle but these days the Thermomix does the muscle work. It took 10 seconds on power 10 to get the result I wanted.

In Balinese cooking the spice paste is made first. A large quantity of paste is made and it’s placed in a jar with a thin layer of oil on top. Refrigerating the paste for future use cuts down the cooking time for subsequent meals. The paste can be stored for a week or more.

This recipe leaves you one cup of the base paste for another meal.

Balinese Pickles and Yellow Rice

Balinese Pickles and Yellow Rice

The Balinese pickles is another dish which can be made ahead of time and refrigerated for about 10 days. I will give you recipe in another story if you like? Just let me know.

Paleo Balinese Chicken Curry - Pete Evans

Paleo Balinese Chicken Curry – Pete Evans

One more little tip!

I made the fragrant rice in a very simple and special way.  You could use a rice cooker but I used the Thermomix.  I didn’t clean the thermomix jug after I made the spice paste. I simply added 1 litre of water to the jug and proceeded to cook the rice in the “dirty” water.

Pete Evans Balinese Chicken Recipe
Recipe Type: Spicy Yellow Rice
Cuisine: Balinese
Author: Julie
Prep time:
Cook time:
Total time:
Serves: 8
A cheats way of making a delicious fragrant yellow rice.
Ingredients
  • 1 Tbs spice paste (the paste you could scrape out of the thermomix bowl or food processor)
  • 350gm long grain basmati rice
  • 1litre water
  • 1 lemongrass stalk bruised with a meat mallet (3 inches)
  • 2 kaffir lime leaves shredded
  • pinch of salt
Instructions
  1. Place all the ingredients in a rice steamer and cook until finished.
  2. [cap id=”attachment_16585″ align=”aligncenter” width=”375″][url href=”http://gourmetgetaways.com.au/pete-evan-balinese-chicken-recipe/balinese-yellow-rice/”][img src=”http://gourmetgetaways.com.au/wp-content/uploads/2015/01/Balinese-Yellow-Rice-375×500.jpg” width=”375″ height=”500″ class=” size-large” title=”Balinese Yellow Rice Thermomix” alt=”Balinese Yellow Rice Thermomix”][/url]Balinese Yellow Rice Thermomix[/cap]
Thermomix
  1. Add the ingredients to Thermomix, 20 mins/100degrees/speed4
  2. Transfer to the Thermoserver and remove lemongrass stalk.

I made the fragrant rice in a very simple and special way.  You could use a rice cooker but I used the Thermomix.  I didn’t clean the thermomix jug after I made the spice paste. I simply added 1 litre of water to the jug and place the rice in it to cook.

Balinese Chicken Curry FoodGawker

Balinese Chicken Curry FoodGawker

So would I turn Paleo for Pete Evans? I don’t know know, I already have a pretty saucy husband.  Perhaps not, but Pete Evans can cook his Balinese Chicken recipe for me any day of the week.

So how about you readers? Would you give Paleo a go if you had Pete cooking for you? I think I like my rice with curries a little too much.

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Comments

  1. Very yummy sounding indeed Julie, I love all those flavours! If Pete wanted to cook for me everyday I would eat it, but I’m not going to cook paleo for myself anytime soon – I love carbs way too much 🙂 x

  2. Fantastic looking dish!

  3. What a fabulous taste explosion full bodied flavourful meal Julie. Will have to make this for my hubby when he is next home.
    Have a wonderful weekend ahead.
    🙂 Mandy xo

  4. Exotic and packed full of flavours! And the rice perfectly cooked too. A fantastic meal!

  5. If Pete is offering, absolutely. But wouldn’t take up a Paleo diet for myself, love me my carbs and rice with my curries. Love this recipe, I once worked with a Balinese chef, the flavours of his food, hot diggity, taste explosion for the buds. 🙂

  6. What a great recipe. You have so many wonderful flavours in this chicken. It must have sent a wonderful aroma through your kitchen as it was cooking. I like the sound of cooking the rice in the ‘dirty’ water xx

  7. Don’t you just love when you hit a home run with a new dish! Your spicy chicken sounds fantastic!

  8. Wow, looks delicious, the flavors sound amazing! I started drooling the moment you mentioned coconut cream. 😀

  9. This looks so yummy! Great tip using the ‘dirty water’ and not wasting great flavour. But I wouldn’t turn paleo for anyone lol 🙂

  10. I’ve made something like this and it is so delicious! The version I learned in Bali has the chicken cooked three times. It’s so good with all of those spices and flavours 😀

  11. I must be bolder with my Thermie, this looks delicious and manageable too if I’d just get the shopping list done properly and be organised. I’m drooling.

  12. Definitely need a side of rice to soak up all that delicious curry sauce! Looks so tasty – and easy too!

  13. I am new to Balinese food and seeing this fabulous aromatic curry, I am a fan!

  14. I was just perusing through my Thermie cookbooks for something interesting to cook. Am still getting used to it as I find the EDC recipes a bit dull. Thanks Julie! xx

    • Hi Martine, I’m pleased I’m not the only one that thinks the EDC is a little boring and 1970s ish… Oh, you didn’t exactly say that, I love the Thermomix but I need to produce “our” style of food

  15. This looks awesome. We did a Balinese cooking class at Bumbu Bali and loved it. I imagined I would cook up a Balinese storm when I got back down under, but somehow real life got in the way. Thanks for the reminder with this tasty recipe. I love how you can make so much of it in the Thermomix – I would love it if you could share another recipe to use the paste, it would be a shame to waste! I think Pete would be proud of this!

  16. This is my type of dish and great tip about the rice. I do that often. PS I cannot get your RSS feed on my tablet.

  17. Thanks for sharing this delicious looking and sounding recipe…the flavors sound wonderful.

  18. Your chicken looks gorgeous Julie ; I never made rice with thermomix, I must to try this ! It’s a perfect combination 🙂

  19. I’d never even heard of the thermomix before. Thanks for sharing!

  20. Great post.

  21. I’m making this for dinner tonight. I haven’t seen anything today that looks as good as this and I can’t wait to taste it.

  22. Haha, Pete Evans really doesn’t do it for me! This chicken dish though, is another matter!

  23. Cooking with fresh and organic ingredients sourced from a local market really does make things a lot better. This would look fantastic on the dining table. Thanks for sharing.

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