Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Balinese Chicken Curry
Crispy Onion Topping
Method
Balinese Chicken Curry
- 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
- 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
Balinese Chicken Curry
- 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
- 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
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