I remember the first time I tried Jamie Oliver’s Balinese Chicken Curry. I was scrolling through my feed when his video popped up. The bright colors, the vibrant flavors, and the thought of all those spices coming together made me want to dive right into it. As I followed his recipe, I couldn’t believe how easy it was to make something that tasted so complex and rich. It felt like being transported to an island where the sun’s always shining and the food is packed with life.
It’s a recipe that hits every note – spicy, sweet, tangy, and savory. Whether you’re cooking for a dinner party or just need a comforting weeknight meal, this curry is an adventure for the tastebuds.
Jamie Oliver’s Balinese Chicken Curry Recipe
Jamie Oliver’s Balinese Chicken Curry is all about balance. It’s not just about heat, it’s about layers of flavors that build on each other. The key to this curry is the use of aromatic spices like turmeric, lemongrass, and ginger, combined with a rich coconut base. You can’t help but fall in love with the complexity of it. When I first made it, I found myself constantly reaching for more – a little bit of curry, a little bit of rice, then some more curry… I was hooked.
Ingredients Needed
To make Jamie Oliver’s Balinese Chicken Curry, here’s what you’ll need:
- Chicken thighs – Boneless, skinless. These give the dish that tender, juicy bite that works perfectly with the curry sauce.
- Coconut milk – This is the creamy base that balances out the spices and brings it all together.
- Turmeric – A key spice that gives the curry its warm, golden color and a hint of earthiness.
- Lemongrass – Adds a fresh, citrusy undertone that makes the curry feel light despite the richness.
- Ginger and garlic – Classic aromatics that layer in that fresh zing and heat.
- Red chili – For those who love some heat, this will spice up your curry.
- Shallots – They’re milder than onions, offering a slightly sweet, soft texture that’s essential in the curry paste.
- Coriander roots – If you can get them, they add an amazing depth of flavor. If not, regular coriander works fine too.
- Lime leaves – They’re citrusy and fragrant, giving the dish a beautiful floral note.
- Brown sugar – A little sweetness to balance the heat and acid.
- Fish sauce – For that savory, umami kick that rounds out the whole flavor profile.
How To Make Jamie Oliver’s Balinese Chicken Curry
When I first made this recipe, I was amazed at how easy it was to bring together all these complex ingredients. Here’s the breakdown:
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Prepare The Curry Paste
- In a food processor, blend the shallots, garlic, ginger, turmeric, chili, coriander roots, and a bit of oil into a paste.
- This step is crucial. The paste is the base of the curry and where all the magic begins.
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Cook The Chicken
- Heat some oil in a pan and sear the chicken thighs until golden brown on both sides.
- Set them aside while you cook the paste. The chicken doesn’t need to be fully cooked yet – it’ll simmer in the curry later.
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Cook The Curry Paste
- In the same pan, add the curry paste. Let it fry for a few minutes to release all the wonderful aromas.
- Add in the coconut milk, fish sauce, lime leaves, and brown sugar. Stir everything together and bring it to a simmer.
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Simmer The Chicken
- Add the chicken back into the pan. Let it cook in the curry sauce for about 20-25 minutes until the chicken is fully cooked and tender.
- You’ll notice the sauce thickens as the chicken releases its juices, creating a rich, fragrant curry.
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Garnish And Serve
- Before serving, squeeze some fresh lime juice over the curry for an extra burst of freshness.
- Serve it with steamed rice and a sprinkle of fresh coriander.
Ingredient Science Spotlight
Let’s break down the magic of some of these ingredients:
- Coconut Milk: It’s rich in fats, which help to carry the flavors of the spices. The creamy texture also softens the heat of the chili and balances the sharpness of the lime.
- Turmeric: This golden spice contains curcumin, which has anti-inflammatory properties. It gives the curry its distinct flavor and color. Fun fact: the active ingredient in turmeric, curcumin, is also what makes it such a powerful anti-inflammatory!
- Lemongrass: Full of essential oils, lemongrass gives the dish a citrusy, almost floral note. It’s great for brightening up the flavor without overwhelming the dish with acidity.
- Coriander Roots: The roots are packed with flavor and have a slightly earthy, peppery kick. They’re often overlooked, but they add an extra layer to the curry that can’t be replicated by just the leaves.
Expert Tips
- Browning the Chicken: Don’t rush the browning process. It builds depth in flavor. The crispy bits from the chicken will enhance the curry.
- Don’t Skip the Lime Leaves: They can be hard to find, but they make a huge difference. If you can’t get them, use lime zest as a substitute, but fresh lime leaves have a more delicate and fragrant quality.
- Adjust the Heat: If you’re not into spicy food, feel free to reduce the number of chilies. Alternatively, add more if you love the burn.
- Use Chicken Thighs: While chicken breast is an option, thighs are juicier and hold up better in the curry sauce.
Recipe Variations
- Vegetarian Version: Swap the chicken for tofu or tempeh for a plant-based version. You could also add in more vegetables like sweet potatoes, bell peppers, or peas.
- Pineapple Twist: For a sweet contrast, toss in a few chunks of pineapple about halfway through cooking. It adds a tangy-sweet kick that pairs perfectly with the savory sauce.
- Noodle Option: Instead of serving the curry with rice, try it over noodles. Thick rice noodles would be ideal to soak up the coconut curry.
Final Words
This curry is like a little piece of paradise in a bowl. It’s rich, aromatic, and comforting, while also bringing fresh, vibrant notes from the lime, lemongrass, and coriander. As I make it more and more, I get better at adjusting the flavors and experimenting with different ingredients. Every time I make it, I’m reminded of how food can transport you, even if it’s just for a few hours.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Balinese Chicken Curry?
You’ll need chicken, coconut milk, garlic, ginger, lemongrass, chili, and spices like turmeric and coriander. Plus a few veggies like potatoes and sweet potatoes.
Can I Make Jamie Oliver’s Balinese Chicken Curry In Advance?
Yes, this curry tastes even better the next day. You can make it ahead and store it in the fridge for up to 3 days.
Is Jamie Oliver’s Balinese Chicken Curry Spicy?
It has a nice kick from the chili but it’s not overwhelmingly spicy. You can adjust the heat by adding more or less chili depending on your preference.