Balinese Chicken Curry

Cook Time 45 minutes

Servings 4

Ingredients

1 tbsp vegetable oil 

500g chicken thighs, each thigh cut into 4

185g jar of Balinese curry paste 

200ml coconut milk 

Jasmine rice, to serve 

Coconut Sambal

⅓ cup shredded coconut

1 purple shallot, chopped

1 long red chilli, seeds removed and chopped

3 stalks of coriander, chopped

Juice 1 lime 

1½ tsp fish sauce 

1 tsp sugar

Method

Heat oil in a sauté pan over a medium-high heat. Fry the chicken until browned. Now add the curry paste and coat the chicken. Fry off for a minute then add 500ml of water. Reduce the heat to low and simmer, covered with a lid for 20 minutes. Add the coconut milk and cook for a further 10 minutes uncovered.

While the chicken is cooking make the sambal by combining all the ingredients together in a bowl.

Serve the chicken curry with rice and a few spoonfuls of sambal.