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BALINESE CHICKEN YELLOW CURRY with Homegrown Lime Leaf, Lemongrass & Galangal

The ingredient list is long when making a curry paste from scratch, but it is worth it for the fresh flavour. Do try to source fresh turmeric root from Asian grocers or some supermarkets, as the "cleaner" flavour is quite incomparable to the dried powder.
Servings 4
Prep Time 20 minutes
Cook Time 40 minutes

Ingredients

Yellow curry paste

  • 4 cm fresh galangal or ginger root peeled
  • 4 cm fresh turmeric root peeled, or 2 teaspoons turmeric powder
  • 3 cloves garlic peeled
  • 1 – 2 red chillies
  • 1 tablespoon cashews
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 teaspoons fish sauce
  • 2 tablespoons neutral flavoured oil

Chicken curry

  • 1.4 kg chicken cut into 10 pieces (check out YouTube for tutorials) or equivalent chicken legs/thighs
  • 1 cup water
  • 2 lime leaves
  • 2 lemongrass stalks
  • 1 cup coconut milk
  • juice of 1 lime

Instructions

  • Make the curry paste. Roughly chop the galangal/ginger, turmeric, garlic and chilli. Use a mortar and pestle or food processor to crush/blend into a paste, add the remaining paste ingredients and mix until smooth. *This makes enough curry paste for two chickens – freeze half in a small container.
  • Combine the chicken pieces and remaining curry paste in a bowl and marinade for two hours or overnight in the fridge.
  • Place the chicken into a heavy-based pan and add the water. Crush the lime leaves in your palm, and use the heel of a large knife to bruise the lemongrass stalks, and add to the pan. Bring to a gentle simmer and add the coconut milk. Cook gently for 30-40 minutes until the chicken is cooked through. Add the lime juice and check seasoning.
  • Serve with jasmine rice, steamed greens and lime wedges.
  • If you want to bulk out the curry add two potatoes and two carrots, peeled and cut into 2cm cubes, for the last 20 minutes of cooking.