Chicken Bali

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AuthorLe-ThermiqueCategoryDifficultyIntermediate

Yields1 Serving
Prep Time10 minsCook Time23 minsTotal Time33 mins

INGREDIENTS:
(A) Spice
 80 g shallots
 5 cloves of garlic
 1 handful of dried chilies , cut halved, soaked
 ½ inch ginger
 ½ tsp shrimp paste (belacan)
(B) Spice
 6 lemongrass stalks
 4 stalks of curry leaves
 60 g cooking oil
(B) Marinate Chicken
 400 chicken , cut into 3-4 cm
 1 tbsp turmeric powder
 2 tsp sweet soy sauce
 1 tbsp tomato sauce
 ½ tsp salt (to taste)
 sugar (to taste)

COOKING METHODS:
1

- Marinate chicken set-aside for 30 minutes.

Notes: You can air-fry or deep-dry marinated chicken before sautéing.

2

- Place all the A ingredients - shallots, garlics, dried chilies, ginger and shrimp paste into the mixing jar and select TUBRO for 2 seconds. Repeat.

- Scrape down

- Place in the B ingredients - cooking oil, lemongrass and curry leaves to sauté until fragrant.
- Settings: Timer: 8 Minutes / Speed: 2 / Temperature : 120°C

3

- Place in the C ingredients - marinated chicken to sauté until aromatic.
- Settings: Timer: 15Minutes / Speed: 2 / Temperature : 120°C

Notes: Add 100-200ml water if the gravy is too dry.
Use speed 2 until smooth stirring and adjust to speed 1
If you air-fry or deep-fry marinated chicken, reduce the sautéing time to 10 minutes

Nutrition Facts

0 servings

Serving size

4

Ingredients

INGREDIENTS:
(A) Spice
 80 g shallots
 5 cloves of garlic
 1 handful of dried chilies , cut halved, soaked
 ½ inch ginger
 ½ tsp shrimp paste (belacan)
(B) Spice
 6 lemongrass stalks
 4 stalks of curry leaves
 60 g cooking oil
(B) Marinate Chicken
 400 chicken , cut into 3-4 cm
 1 tbsp turmeric powder
 2 tsp sweet soy sauce
 1 tbsp tomato sauce
 ½ tsp salt (to taste)
 sugar (to taste)

Directions

COOKING METHODS:
1

- Marinate chicken set-aside for 30 minutes.

Notes: You can air-fry or deep-dry marinated chicken before sautéing.

2

- Place all the A ingredients - shallots, garlics, dried chilies, ginger and shrimp paste into the mixing jar and select TUBRO for 2 seconds. Repeat.

- Scrape down

- Place in the B ingredients - cooking oil, lemongrass and curry leaves to sauté until fragrant.
- Settings: Timer: 8 Minutes / Speed: 2 / Temperature : 120°C

3

- Place in the C ingredients - marinated chicken to sauté until aromatic.
- Settings: Timer: 15Minutes / Speed: 2 / Temperature : 120°C

Notes: Add 100-200ml water if the gravy is too dry.
Use speed 2 until smooth stirring and adjust to speed 1
If you air-fry or deep-fry marinated chicken, reduce the sautéing time to 10 minutes

Notes

Chicken Bali

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