This tasty dish goes well as a starter, with salads and BBQs, or with tacos, a sandwich or as an addition to main course.
I actually invented this from various memories of my past and pleased to say that it actually worked! A pretty tasty, different dish and would be a welcome addition to whatever you produce on your table or someone’s BBQ ….
INGREDIENTS:
2 – 3 Chicken breast ( for poaching under low heat in water)
1.5 Tblsp. Vegetable cooking oil
PASTE:
1 – 2 Shallot onions (chopped)
4 Candlenuts / or 2 Tblsp. cashew nuts
1 Teasp. Coriander powder
1 – 2 garlic cloves (depends on your tolerance, minced) or 1 teasp. powdered
3 – 5 cloves
1 Teasp. Cumin powder
1 Teasp. tamarind paste
1 Tblsp. Sugar
1 – 2 Tblsp. Water
TO FRY:
Pinch or 1/2 teasp. of salt
2 – 3 shallot onions or 1/2 large onion (finely chopped)
1 chopped chilli (optional)
1 Teasp. Cumin powder
1 Teasp. Coriander powder
1 Teasp. Tumeric powder ( Curcum)
1 Teasp. sambal oelek (spiced paste)
1-2 Tblsp. Brown Sugar
2 Tblsp. Sweet soya sauce ( Kecap Manis)
4 Kaffir lime leaves
1 – 2 banana leaves (cut into 3 & knotted)
2 bay leafs
2 – 5 lemon grass stalks (chopped into 3)
100 – 150 ml. Coconut milk (bigger quantity if cooking as as a main dish with sauce)
4 – 5 tblsp. Chicken stock (which you can do from by clicking recipe HERE) or 1 stock cube
2 – 3 Tblsp. Water (if required)
Your Starter Chopping Block
Place your chicken breast in a deep pan of water. Boil for around 10 minutes, then leave to simmer for a further 5 minutes.
Drain chicken over a bowl, to keep the liquid – leave both aside to cool.
When chicken slightly cooled, start by shredding the meat with a knife & fork – then leave aside until later.
Add your chopped shallots. chopped garlic, cloves candlenuts (nuts of choice), coriander & cumin to grinder and grind into a rough paste.
Heat your deep pan / wok with drizzle of vegetable oil. Add chopped onions and sauté for a minute or 2.
Add the grinded paste to the pan with optional chilli and fry for a minute or 2.
Mix well and then add your spices – the cumin, coriander, tumeric, sambal oelek, brown sugar and sweet soya sauce (kecap manis).
Mix well and simmer until sauce gets a bit sticky.
Add your kaffir lime leaves, lemon stalks, bay leaves, coconut milk, tamarind and knotted banana leaves. Boil for around 10 minutes until the mix starts to reduce liquid.
Add your shredded chicken, chicken stock, pinch of salt and mix over a low heat until the meat absorbs the mix.
Discard all of the leaves and stalks until you are left with a nice, moist chicken meat mix. If too dry – add Tablespoon of water.
Ideal as a tasty side dish for buffets, Barbeques, sandwich fillings or even a main dish if you amplify the sauce! I hope you will enjoy …..
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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