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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A great Indonesian recipe that has turned into a family favorite. You can make it as spicy or mild as you like. You must go to your nearest asian store for some of the ingredients (be sure to find the dutch/indonesian section), but it is worth it. Serve it with a side of sticky rice and mix the sauce in - yummy! Ingredients:
4 chicken breasts |
3 medium shallots |
2 garlic cloves |
4 candle nuts (aka kemiri nuts) |
2 inches ginger |
2 -5 teaspoons sambal oelek (a type of chill paste) |
1 -5 red chili pepper, if you can not find sambal ulek or would like the dish a little spicier |
1 (13 1/2 ounce) can coconut milk |
1 1/2 tablespoons ketjap manis, aka sweet soy sauce the brand abc is a popular brand where i live |
Directions:
1. 1. Heat some oil in a large, deep frying pan and brown the chicken on all sides. Remove the chicken and set aside.
2. 2. While the chicken is cooking place the shallots, garlic, candle nuts, ginger and the sambal ulek/red chilli peppers in a chopper/blender. Puree all the ingredients.
3. 3. In the same frying pan stir fry the puree for 5 minutes. Doesn't that smell amazing?.
4. 4. Add the coconut milk and kecap manis and stir to combine. Then add the the chicken. Simmer for 30-60 min until tender. The sauce will thicken as it simmers.
5. 5. Serve hot with some sticky rice. Enjoy!
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