This Balinese Slow Cooked Chicken Curry is rich, comforting and full of warming flavour. Tender chicken and potatoes simmer slowly in curry sauce before being topped with crispy onions, yoghurt and coriander for an easy family dinner.
Balinese Chicken Curry
Ingredients
2 tablespoons vegetable oil
1 tablespoon plain flour
8 skinless chicken thigh cutlets
2 (400g) waxy potatoes, peeled, cut into chunks
1 x 375g Passage to India Balinese Simmer Sauce
½ cup (125ml) water (or stock)
¼ cup (60ml) plain Greek yoghurt
⅓ cup coriander sprigs
Passage to India Coconut Rice OR steamed basmati rice to serve
Method
Heat oil in a non-stick pan over medium-high heat. Dust chicken lightly in flour, panfry for 1-2 minutes each side. Transfer to slow cooker
Add potatoes, Balinese sauce and water. Cover and cook 2-3 hours (HIGH) or 3-4 hours (LOW)
Serve topped with crispy onion topping, a dollop of yoghurt, coriander sprigs and coconut or basmati
Tips & Hints
Waxy potatoes will retain their shape and texture after long slow cooking, making them ideal for this type of cooking
For oven method, preheat oven 170°C/150°C (fan-forced). Heat oil in an ovenproof pan over medium-high heat. Dust chicken lightly in flour. Panfry for 1-2 minutes each side. Add potatoes, Simmer Sauce and water. Cover and cook in oven for 1-1½ hours until potatoes are tender and chicken is cooked through
Crispy Onion Topping
Ingredients
1 tablespoon vegetable oil
40g ghee or melted butter
2 red onions, sliced
1 teaspoon cumin seeds
1 teaspoon salt
Method
Heat oil and ghee together in a pan over medium high heat. When sizzling, add onion and cook stirring, continuously for 6-8 minutes or until onions have softened and collapsed
Add cumin seeds and salt. Continue cooking in this manner until onions become crispy. Transfer to a plate lined with paper towel
