Chicken Curry

This mild, sweet, chicken curry is a favorite at our Bali Padang Padang Surfcamp. Packed with nutrition and flavor, it’s the perfect dish to re-fuel with after the sun sets.

A recipe created by our Chef with tasty chicken and curry sauce! More than just a meal, it’s a healthy traditional dish that presents us with the real Balinese food feeling. It will help you gain strength for your daily activities, including surfing! Give it a try and make it at home or visit us in Padang!

Servings: 4

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Chicken curry and vegetables dish and recipe

Instructions.
Ingredients.

- Peel and chop the onion, garlic, potatoes, pumpkin and carrots. Dice the tomatoes and store in a bowl, then halve and deseed the chilli if using.
- Slice the chicken into chunks and season with 1 tbsp of the curry powder, setting aside.
- In a large pan, fry the onions, garlic and chilli on a medium-high heat, until they begin to char. Add 1 tablespoon of curry powder and stir. Cook for 1-2 minutes until the mixture darkens slightly.
- Now add the chicken chunks, being careful not to stir too often. Allow the chicken to brown on all sides and remove from the pan. Mix in the potatoes and carrots, then pour in the coconut milk, water and remainder of the curry powder.
- Cook until the potato softens slightly, adding the pumpkin & chicken afterwards. Reduce heat and slow cook, covered, for about 30 minutes – adjust seasoning if necessary.
- Large chicken breasts 2
- Pumpkin, cut into chunks 200g
- Potatoes, peeled and chopped 3
- Carrots, peeled and chopped 4
- Onion, chopped 1
- Cloves of garlic, chopped 5
- Coconut milk 400 ml
- Water 400 ml
- Curry powder 3 tbsp
- Vegetable Oil 2 tbsp
- Red chili (optional)
- Salt
- Pepper

Chicken Curry

Servings: 4

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