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Chicken Breast Banten


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  • 4 boneless skinless chicken breasts (6 oz ea)
  • 1 ounce oil
  • 1 shallot finely chopped
  • 2 garlic cloves crushed
  • 1 ounce ginger diced
  • 1/4 teaspoon nutmeg powder
  • 1/2 teaspoon sugar
  • 1 teaspoon tumeric
  • 1 ounce tamarind water (see below)
  • 1 cup coconut milk
  • Some chili paste
  • Juice from half a lime
  • 1 ounce tamarind pulp
  • 1 cup water


Servings 4


Step 1

Sauce: Heat oil in pan. Saute shallots and garlic for 2 minutes. Add in the ginger and continue to saute for another 2 minutes. Add the nutmeg powder and sugar and saute for another 2 minutes. Add the tumeric. Pour in the tamarind water (see below), chili paste, and coconut milk and bring to a boil.

Turn the heat down and simmer for 10 minutes, stirring frequently. Season, remove from heat, and pour in a blender. Process at high speed for a couple of minutes until the sauce becomes smooth. Remove from the blender and keep warm.

Heat oil in a frying pan and fry the chicken breast on each side for approximately 5 minutes, then remove from the pan and keep warm in the oven. Serve with rice and stir fry vegetables.

For the Tamarind Water: Cut tamarind into small pieces and add to the water. Place in a small pan and bring to a boil, stirring constantly. Turn heat to low and let it simmer for 5 minutes. All the tamarind should be disintegrated. Strain through a sieve and squeeze the pulp to extract all the essence. This can be kept in the refrigerator for a week.

This recipe yields 4 servings.

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