Name: Chicken Bali
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Ingredients: 80 g shallots; 5 cloves of garlic; 1 handful of dried chilies , cut halved, soaked; ½ inch ginger; ½ tsp shrimp paste (belacan); 6 lemongrass stalks; 4 stalks of curry leaves; 60 g cooking oil; 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)

AuthorLe-ThermiqueCategoryMain DishesDifficultyIntermediate

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:

- 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
Ingredients Directions

Ingredients

Directions

Notes

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