Homemade Bali Chicken Stew with Pineapple and Apple

Ingredients:

For 2 servings

• 300 g chicken breast, diced
• 1 tbsp oil for frying
• 1/2 yellow onion, finely chopped
• 1 garlic clove, finely chopped
• 1/2 red apple, diced
• 2 slices of pineapple (from a can), chopped + 2 tbsp pineapple juice
• 1 tsp curry powder (mild type)
• 1/2 tsp ginger (fresh, grated or powdered)
• 1 tbsp tomato paste
• 1 dl coconut milk
• 1 dl cream (or cooking cream or lactose-free)
• Salt and pepper to taste
• A pinch of cayenne pepper (optional for extra kick)

Instructions (mise en place):

1. Cut the chicken into pieces. Finely chop the onion and garlic. Dice the apple and pineapple. Measure out the spices, tomato paste, pineapple juice, coconut milk, and cream.
2. Heat oil in a large frying pan or cast iron pot. Fry the chicken pieces until golden. Remove them and set aside.
3. Sauté the onion and garlic until translucent and soft. Add the curry powder and ginger, and let it sizzle for 30 seconds.
4. Stir in the tomato paste, apple, pineapple, and pineapple juice. Let it simmer for a couple of minutes.
5. Add the coconut milk and cream. Bring everything to a boil, then return the chicken to the pot.
6. Let it simmer for about 10 minutes, until the chicken is cooked through and the flavors are well developed.
7. Season with salt, pepper, and optionally cayenne pepper.

Flavor Profile:

Creamy, fruity, and mildly spiced with warm tones from curry and ginger. The pineapple adds a lightly tangy sweetness, while the apple contributes freshness.

Glass Type or Serving Suggestions:

Serve with jasmine rice and preferably a fresh salad with cilantro and cucumber. Top with chopped cashews and fresh mint leaves for extra crunch and aroma.

Summary:

Bali chicken stew is a Norwegian classic with a tropical twist, loved for its mild flavor and fruity creaminess. In this homemade version, we use fresh chicken, coconut milk, apple, and pineapple to create a balanced and flavorful dish without the need for a packet. The recipe is quick and easy to make in under 30 minutes, perfect for both weekdays and weekends. Serve with jasmine rice and a fresh salad for a complete meal with both warmth and freshness.