Take me away – to Bali. Please.
Leave it to manservant to leave the taxes to October 15th. He mailed them at 11:50 PM last night. I am exhausted. I was entering bank statements for 3 days because he sprung this upon me, very last minute. I deserve a trip to Bali. Right?
Ahhhh-well, it’s been a crazy year. But I would be happy to do taxes if it meant a trip to Bali. Truth is, 23 years ago we were planning one. It was then I found out I was pregnant with twins and the doctor didn’t think it was such a great idea traipsing clear across the world. What do doctors know? In any case, I’m still wanting to take that trip.
And so it is, I made this chicken. It was titled Balinese chicken and honestly, I don’t know exactly what it is that makes it Balinese, except maybe the coconut. I bet they have lots of coconuts in Bali. Maybe one day I’ll find out. I had Balinese chicken two times-in Hawaii. I remember this place-the Sibu cafe in Kona. I looked it up. It has since closed. It was a grilled chicken with a succulent sauce. It was a long time ago. I don’t remember much except that it was good. So good we went back a few years after the first time and ate it again.
This recipe for so called Balinese chicken isn’t grilled. It is pan fried in coconut oil. You can also use canola oil. But after all it is Bali we are talking about, where they have coconuts and not canolas. Right? I’m a little tired so bear with me. Or just skip right ahead to the recipe. I found this chicken very comforting. The leftovers were even better. It wasn’t too spicy or too coconutty. Just right-like Goldilocks said. You remember Goldilocks? I think even Goldilocks would have liked this chicken.
I added the peas. Do they have peas in Bali? Maybe snow peas. Yes, you can decide for yourself. I’m too tired to tell you or to look it up. Do peas fall under the grocery heading or the meals and entertainment heading? Perhaps they could be filed under miscellaneous. Manservant does not like it when I put too many things in the miscellaneous column. Even worse if I use the unknown column. I think manservant should figure it out himself. Or take me to Bali.
Balinese Chicken Serves 4 in medium speed mode
4 boneless, skinless, chicken breasts
salt and pepper
flour for dusting
2 T coconut oil or canola oil
3/4 c diced onions
1 seeded jalapeno pepper
2 cloves minced garlic
12 cashews (not 11)
1/2 t red chili powder
1/2 t turmeric
1/2 t garam masala
1/2 t ground ginger
1 can coconut milk
1 T soy sauce
1-2 t brown sugar
1 t wine vinegar
1/2 c frozen peas, thawed.
Heat oil in a large frying pan over medium high heat.
Season the chicken with salt and pepper. Dust lightly in flour. Place in frying pan until browned on both sides. Remove and keep warm.
Puree the onions, garlic, jalapeno, nuts,chile powder, turmeric, garam masala and ginger in a blender with a little of the coconut milk until it is a fairly smooth paste. Place the paste in the frying pan and saute on high heat for five minutes, stirring all the while.
Add about another 1/2 c of coconut milk, the soy sauce, sugar and vinegar and quickly bring to a boil. Reduce heat to low and simmer gently.
Put chicken back in pan and simmer for 20 minutes, uncovered. Baste with the sauce and keep the chicken happy. Feel free to add more coconut milk as needed. Two minutes before serving you can stir in the peas. Season to taste. You may want more soy or sugar or heat. I kept this simmering for almost an hour because manservant was on the phone. I kept adding coconut milk. The chicken became more tender. It was happy chicken. Manservant was happy because I waited.
Serve with rice. Sprinkle with toasted coconut and cilantro if you want to make it look pretty. A few chopped cashews would be nice, too.