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Balinese Chicken

I have no idea why I called it this - I think it reminded me of a dish I once had in Bali? Regardless of the reason, it rocks.


  • 500g boneless chicken thighs, cut into strips

  • ½ teaspoon sea salt

  • ¼ teaspoon ground black pepper

  • 1 brown onion, sliced and diced

  • 3 cloves of garlic, minced

  • 1 tablespoon fresh ginger, minced

  • 2 sprigs of spring onion, cut finely

  • 1 cup of yellow capsicum, sliced and diced

  • 1 carrot, peeled and cut into small cubes

  • 2 tablespoons water

  • ¼ teaspoon cayenne powder

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons tomato paste

  • 1 tablespoon coconut sugar

  • 1 tablespoon coconut aminos

  • ¼ cup unsalted raw cashews (+ more for garnish)

  • 1 lime, cut into wedges

  • Rice to serve (cauliflower, white, jasmine, basmati)


  1. Season the chicken with the salt and pepper

  2. In a blender, blitz to combine the onion, garlic, ginger, water, cashews, cayenne, until a smooth paste forms (you will most likely need to stop and scrape down the sides several times)

  3. Heat the oil a large skillet over medium-high heat

  4. Add the carrot, and cook for 3-minutes

  5. Add the capsicum and spring onion, cooking for 2-minutes until lightly softened

  6. Add the chicken, and cook until no longer pink in the centre

  7. Reduce heat to medium

  8. Spoon off all but one tablespoon of oil from the skillet, then add your paste to the chicken mixture

  9. Stir and gently stir-fry for around 2-minutes

  10. Add the tomato paste, coconut sugar and coconut aminos

  11. Stir until sugar dissolves

  12. Serve the chicken over your rice of choice, along with the lime wedges and cashews for garnish

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