The classic Indonesian dish in a dark color with lots of spices.
Preparation time: 15 min + Marinate time: 1h + Cooking time: 15 min = Total time: 1h 30min
| 500g | chicken breast |
| For the marinade: | |
| 3 tb. | soy sauce |
| 2 tb. | olive oil |
| 2 ts. | cumin |
| 1 ts. | curcuma |
| 1 ts. | agave syrup or honey |
| 1 ts. | paprika (spicy) |
| 2 ts. | coriander (ground) |
| 2 cm | ginger, grated |
| For the sauce: | |
| 2 tb. | olive oil |
| 1 | onion, minced |
| 3 | cloves of garlic, minced |
| 2 ts. | cumin |
| 1 ts. | curcuma |
| 1 ts. | coriander |
| ½ ts. | cinnamon |
| 1 ts. | paprika (sweet) |
| 1 | chili, minced |
| 250ml | coconut milk |
| 2 tb. | peanut butter |
| 1 tb. | lime juice |
| salt |
Simple Steps to Succeed
- Cut the chicken breasts into long stripes.
- In a bowl (big enough to fit the chicken and the marinade) mix all the ingredients for the marinade. Then add the chicken stripes into the bowl.
- Marinade for about 1 hour.
- For the sauce, make a spice mixture with the cumin, curcuma, coriander, cinnamon, paprika, lime zest and chili.
- Brown the onions using the olive oil.
- Add the garlic. Fry for a minute, then also add the spice mixture.
- Deglaze with coconut milk. Add salt.
- Add the peanut butter.
- Allow the sauce to reduce. Then season with salt and lime juice.
I finally got around to making this Jo, after spying it when I first got my Thermie for Christmas….and OMG! Seriously one of the yummiest meals I’ve ever eaten! Got the tick of approval from my {not a chilli fan} hubby too, who even said ‘could’ve had a bit more chilli in it too!’….yay for you, thank you, you rock!