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Chicken breast banten recipe

Posted on Sep 2nd, 2018
by Matthew
Categories:
  • Recipes

Chicken Breast Banten recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • banten
  • chicken breast
  • grilled
  • indonesian dish
  • spices

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Chicken Breast Banten Recipe is a delightful Indonesian dish that showcases the flavors of the region. This recipe combines tender chicken breast with a fragrant blend of spices and herbs, resulting in a mouthwatering and aromatic dish. The chicken is marinated in a rich mixture of traditional ingredients and then grilled to perfection, creating a succulent and flavorful meal. With its vibrant colors and bold flavors, this recipe is sure to impress your family and friends.

Keywords: Chicken breast, Banten recipe, Indonesian dish, spices, grilled

Chicken breast banten recipe details


By thesmartcookiecook.com
A recipe of Chicken breast banten recipe. Read more below.
Chicken breast banten recipe, recipe Rating: 4.6
Number of votes:107
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.


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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Chicken breast banten recipe

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  • banten
  • chicken breast
  • grilled
  • indonesian dish
  • spices

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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