Chicken Breast Banten

Chicken Breast Banten
Chicken Breast Banten

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    boneless skinless chicken breasts (6 oz ea)

  • BANTEN COCONUT SAUCE:

  • 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

  • TAMARIND WATER:

  • 1

    ounce tamarind pulp

  • 1

    cup water

Directions

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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