I remember the first time I tried Balinese food. I was traveling in Bali and stumbled into a tiny family-run warung. The smell of spices hit me before I even walked through the door. I tried a chicken curry that was sweet, spicy, and deeply comforting all at once. Ever since then, I’ve been chasing that flavor at home.
One day, I found Jamie Oliver’s Balinese Chicken Curry recipe and thought, “Could this really bring Bali into my kitchen”? It did. And it’s one of those recipes that makes your home smell amazing and fills your soul with warmth.
Jamie Oliver’s Balinese Chicken Curry Recipe
I first cooked this curry on a rainy Sunday. I had the windows open just enough to let the smell escape into the street. Neighbors peeked in. Friends came over. It was impossible not to share.
This recipe is a perfect blend of sweet, savory, and aromatic flavors. Jamie’s twist on traditional Balinese curry makes it approachable for home cooks. It’s flavorful, rich, and comforting without being overly complicated.
Ingredients Needed
I always tell people that the key to a great curry is not just following the recipe but understanding the ingredients. When I first bought these spices, I felt like I was assembling a magic potion. Here’s what you’ll need:
- 2-3 chicken breasts or thighs
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 thumb-sized piece of ginger, grated
- 1-2 red chilies, finely sliced (adjust to taste)
- 1 tbsp turmeric powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 cinnamon stick
- 1 lemongrass stalk, bruised
- 1 can of coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- Juice of 1 lime
- Fresh coriander leaves for garnish
- Optional: kaffir lime leaves or a small handful of peanuts
I remember when I forgot the lemongrass once and realized it changes the whole depth of flavor. Every ingredient counts.
How To Make Jamie Oliver’s Balinese Chicken Curry
The first time I made this, I made a mess, but the taste was worth every spilled drop. Cooking this curry is like painting a flavor masterpiece.
- Heat a large pan and add a little oil.
- Fry the onions until soft and golden.
- Add garlic, ginger, and chilies. Cook until aromatic.
- Sprinkle in turmeric, coriander, and cumin. Stir to toast the spices.
- Add chicken pieces and sear until lightly browned.
- Pour in coconut milk and add the cinnamon stick and lemongrass. Bring to a gentle simmer.
- Season with soy sauce, fish sauce, and lime juice.
- Simmer for 20-25 minutes until the chicken is cooked and sauce thickens.
- Serve garnished with fresh coriander and a few lime wedges.
The first time I served it, my partner took one bite and said, “We need to make this every week”. That’s the power of this recipe.
Ingredient Science Spotlight
I love breaking down why this curry tastes so good. Each ingredient does more than just flavor:
- Coconut milk – adds creaminess and balances heat.
- Turmeric – not just for color; it’s anti-inflammatory and earthy.
- Coriander and cumin – release oils when toasted, creating deep aroma.
- Lemongrass – adds a bright citrus note and cuts richness.
- Chilies – trigger endorphins and give a warming kick.
Knowing why ingredients work together makes cooking feel like a science experiment that’s safe to eat.
Expert Tips
When I first tried to recreate this curry, I learned a few lessons the hard way. Here are some expert tips:
- Always toast spices lightly to unlock their flavor.
- Sear the chicken before simmering to keep it juicy.
- Don’t skip the lime juice at the end; it brightens the whole dish.
- If coconut milk separates, whisk vigorously-it will come together.
- Let it sit for 10 minutes before serving. Flavors meld beautifully.
These little tricks make the difference between good and unforgettable curry.
Recipe Variations
I’ve made this curry dozens of times and love switching it up. Some variations I tried:
- Vegetarian – swap chicken for tofu or mixed vegetables.
- Spicy – add extra fresh chilies or a pinch of cayenne.
- Nutty – sprinkle roasted peanuts on top for crunch.
- Herbal – add fresh Thai basil or mint for a fragrant twist.
Each variation changes the personality of the dish but keeps it unmistakably Balinese.
Final Words
The first time I made this curry for friends, I realized cooking is more than food. It’s storytelling. Every stir, every spice, every aroma is a memory in the making. This Balinese Chicken Curry recipe is one of those dishes that brings people together without saying a word.
FAQs
What Are The Key Ingredients For Jamie Oliver’s Balinese Chicken Curry?
The key ingredients include chicken, coconut milk, ginger, garlic, lemongrass, and a mix of aromatic spices like turmeric and coriander.
Can I Make Jamie Oliver’s Balinese Chicken Curry Ahead Of Time?
Yes, you can make it ahead. In fact, the flavors often develop better when it sits for a few hours or overnight.
Is There A Vegetarian Version Of This Balinese Chicken Curry?
Yes! You can swap the chicken for tofu or a mix of your favorite vegetables for a vegetarian version.