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! Where did the inspiration for this “spicy” dish come from … I’m hearing you ask? Well it came from celebrity chef Mr Pete Evans.
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.
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 ml 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 wow! It gave the dish a rich, creamy sauce that was aromatic and flavoursome.
Pete Evan Balinese Chicken Recipe
- 6 chicken thigh fillets
- 1/2 in red capsicum cut strips
- 4 pcs lemograss
- 6 leaves kaffir lime finely sliced
- 2 limes (1 for juice 1 for garnish and serving)
- 1/4 cup coriander
- 200 mls coconut cream
- 8 shallots (small onion variety not green spring onion)
- 12 cloves garlic
- 5 Hot red chillies
- 4 Red peppers mild
- 30 gm 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 I prefer a tasteless oil Pete Evan uses coconut oil to keep it Paleo
- Place all the ingredients in a food processor or thermomix and process until a paste has formed.
- Place one cup of the paste in a jar and pour a thin layer of oil over the top.
- Seal the spice paste jar and refrigerate for use in another recipe.
Balinese Chicken Curry
- Preheat the oven to 200 degrees (Australian Temps)
- Coat each of the chicken thigh fillets with the paste and place them in a roasting dish.
- Add the sliced capsicum, juice from 1 lime and 1/2 the lime leaves and bruised lemongrass stalks.
- Cook uncovered for 10 mins.
- Remove the chicken from the oven and turn each thigh fillet over.
- Add the coconut milk to the pan and mix it around slightly.
- Add the remaining lime leaves and continue to cook for a further 10- 15 minutes.
- 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.
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.
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.
Spicy Yellow Rice
- 1 Tbs spice paste the paste you could scrape out of the thermomix bowl or food processor
- 350 gm long grain basmati rice
- 1 litre water
- 1 inches lemongrass stalk bruised with a meat mallet 3
- 2 leaves kaffir lime shredded
- pinch of salt
- Place all the ingredients in a rice steamer and cook until finished.
- Add the ingredients to Thermomix, 20 mins/100degrees/speed4
- Transfer to the Thermoserver and remove lemongrass stalk.
How about you readers? Would you give Paleo a go if you had Pete cooking for you? I think I like my curry with rice a little too much.