Chicken Breast Banten
By á-174942
Ingredients
- BANTEN COCONUT SAUCE:
- 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
- TAMARIND WATER:
- 1 ounce tamarind pulp
- 1 cup water
Details
Servings 4
Preparation
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.
You'll also love
- Shrimp Delight 0/5 (0 Votes)
- Scallops With Maple Mustard Cream... 0/5 (0 Votes)
- French Veal 0/5 (0 Votes)
- London Broil Turkey 0/5 (0 Votes)
Review this recipe