CHICKEN in GREEN CHILLI SAUCE

chicken-in-green-chili-sauceHi, Readers!

Such a busy day today! I have 2 important meetings today, and one of them started early in the morning. I am writing this during my lunch break and after work, lol.

Today recipe is taken from a Yasa Boga cookbook Dapur Indonesia : 300 resep masakan popular nusantara. This book is also published internationally with the title The Best of Indonesian Cooking. If you want to get to know Indonesian cooking, I really recommend this book. It covers recipes from Sumatra to Papua (west to east of Indonesia) and written by a group of well known and experienced cooks.

The recipe is called ITIK LADO IJO, which translated into Duck in Green Chilli Sauce, page 45. It is from West Sumatra; one particular area in Indonesia that is so well known for its culinary. Every city in Indonesia most likely has at least one West Sumatra (Padang) restaurant established. For me, eating Nasi Padang is just simply guilty pleasure, and one that I cannot refuse.

Since I have to watch my LDL cholesterol level and cooking duck takes a long time until the meat is tender and juicy, it’s no brainer that I opt for Chicken instead of Duck. To get a nice texture of the sauce I halve the chillies; one halve mix into the paste and another halve is chopped and bruised.  The level of spiciness from the chilli actually is up to your liking, but maintain the minimum of 10 chillies at least so the sauce has enough body.

So here we go

chicken-in-green-chilli-sauce-ing-copy

  • 1 whole chicken, divide into 8 parts. Bone in, skin out
  • 2 lemongrass, white parts only, bruised
  • 5 kaffir lime leaves, leaves roughly shredded
  • 3 assam kandis
  • 4 tbs veg oil
  • 7 green chillies, de-seed (optional), chop, and bruise

Paste

  • 8 green chillies, mix different types
  • 10 shallots
  • 1 tbs ginger
  • 1 tbs galangal
  • ½ tsp turmeric powder
  • 1 ½ tsp white peppercorn, whole
  • 8 candlenuts, toasted
  • Salt to taste

Methods:

  1. Using food processor, mix all the paste ingredients.
  2. Heat the oil in the pan, cook the paste until fragrant.
  3. Add the lemongrass, kaffir lime leaves, assam kandis, and the rest of the green chillies.
  4. Add the chicken; cook until the pink colour is gone.
  5. Add water until it covers the chicken; simmer until the liquid is much reduced.
  6. Salt to taste, and serve.

I hope you enjoy this dish as much as I do! YUM!


Click Here to get your downloadable recipe ^.^

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