Banging Balinese Chicken and Pineapple Curry
Just when you thought you'd seen ever chicken curry going, here I am to surprise you with one you've almost certainly never heard of - Behold! This is the Indonesian island of Bali's finest!
Hailing from South East Asia, this curry shares a lot of similarities with the ingredients and flavours of Thailand such as coconut milk, soy sauce, ginger and garlic. However, it has a tropical edge from the incorporation of fresh pineapple and an earthy dimension from the cashew nuts and turmeric. The result is something truly wonderful, truly magical, truly delicious. Lightly spiced and full to the brim with flavour, this chicken curry is like no other you've ever tasted!
Banging Balinese Chicken and Pineapple Curry
Serves 6-8
6cm piece of ginger
6 cloves of garlic
1 bunch of spring onions
1 fresh red chilli
40g cashew nuts
4 kaffir lime leaves
1 teaspoon ground turmeric
2 teaspoons dark soy sauce
300g mushrooms
1 ripe pineapple
6 skinless free-range chicken breasts
olive oil
500g fine green beans
3 limes
400ml tin of light coconut milk
450g basmati rice
250g kale
Peel the ginger and garlic, trim the spring onions, halve and deseed the chilli, then char and soften it all in a large dry casserole pan on a medium-high heat with the cashews until everything is just starting to catch, tossing often. Tip into a blender with the lime leaves, turmeric, soy sauce, 1 teaspoon of black pepper and a pinch of sea salt and blitz into a paste.
Return the pan to a medium heat and dry char the mushrooms for 5 minutes so they get dark golden and nutty. Remove the skin and core from the pineapple, then cut it and the chicken breasts into 1cm slices. Remove the mushrooms to a plate, then add 1 tablespoon of oil and the paste to the pan. Stir and fry for 1 minute to get the flavours going, then add the chicken and pineapple and stir-fry for 5 minutes. Halve the green beans and add to the pan, returning the mushrooms, too. Squeeze in the juice of 1 lime, pour in the coconut milk, fill the empty tin with water and pour into the pan. Bring to the boil, then simmer for 20 minutes, or until slightly thickened, stirring occasionally. Taste and season to perfection.
Meanwhile, cook the rice in a large pan of boiling salted water according to the packet instructions. Pull the kale leaves off the stalks, tear into small pieces, and chuck into the rice pan after 5 minutes to cook through and add colour. Drain the rice and serve with the curry along with lime wedges on the side, for squeezing over.
Hailing from South East Asia, this curry shares a lot of similarities with the ingredients and flavours of Thailand such as coconut milk, soy sauce, ginger and garlic. However, it has a tropical edge from the incorporation of fresh pineapple and an earthy dimension from the cashew nuts and turmeric. The result is something truly wonderful, truly magical, truly delicious. Lightly spiced and full to the brim with flavour, this chicken curry is like no other you've ever tasted!
Banging Balinese Chicken and Pineapple Curry
Serves 6-86cm piece of ginger
6 cloves of garlic
1 bunch of spring onions
1 fresh red chilli
40g cashew nuts
4 kaffir lime leaves
1 teaspoon ground turmeric
2 teaspoons dark soy sauce
300g mushrooms
1 ripe pineapple
6 skinless free-range chicken breasts
olive oil
500g fine green beans
3 limes
400ml tin of light coconut milk
450g basmati rice
250g kale
Peel the ginger and garlic, trim the spring onions, halve and deseed the chilli, then char and soften it all in a large dry casserole pan on a medium-high heat with the cashews until everything is just starting to catch, tossing often. Tip into a blender with the lime leaves, turmeric, soy sauce, 1 teaspoon of black pepper and a pinch of sea salt and blitz into a paste.
Return the pan to a medium heat and dry char the mushrooms for 5 minutes so they get dark golden and nutty. Remove the skin and core from the pineapple, then cut it and the chicken breasts into 1cm slices. Remove the mushrooms to a plate, then add 1 tablespoon of oil and the paste to the pan. Stir and fry for 1 minute to get the flavours going, then add the chicken and pineapple and stir-fry for 5 minutes. Halve the green beans and add to the pan, returning the mushrooms, too. Squeeze in the juice of 1 lime, pour in the coconut milk, fill the empty tin with water and pour into the pan. Bring to the boil, then simmer for 20 minutes, or until slightly thickened, stirring occasionally. Taste and season to perfection.
Meanwhile, cook the rice in a large pan of boiling salted water according to the packet instructions. Pull the kale leaves off the stalks, tear into small pieces, and chuck into the rice pan after 5 minutes to cook through and add colour. Drain the rice and serve with the curry along with lime wedges on the side, for squeezing over.
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