Chicken breast banten recipe

Chicken Breast Banten recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Chicken breast banten recipe, recipe Rating: 4.6
Number of votes:94

Ingredients:

Four 6-ounce chicken breasts, boneless and skinless

Banten Coconut Sauce:

1 ounce oil

1 shallot, finely chopped

2 cloves garlic, crushed or finely diced

1 ounce ginger, diced

1/4 teaspoon nutmeg powder

1/2 teaspoon sugar

1 teaspoon tumeric

1 ounce tamarind water (see recipe below)

1 cup coconut milk

Some chili paste

Juice from half a lime

Tamarind Water:

1 ounce tamarind pulp

1 cup water

Instructions:

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.

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.