Chicken in Red Sauce

Name: Chicken in Red Sauce (Masak Habang)
Yield: For 4–6 people
Cuisine: Indonesia
Ingredients: 2 tbsp peanut oil; 3 tbsp tamarind water; 5 candlenuts, or 6 macadamia nuts, roughly chopped and roasted until light brown; 1 sweet red bell pepper, de-seeded and chopped (optional); 1 tsp shrimp paste; 1 tsp palm sugar or demerara sugar; 3–4 large red chillies, de-seeded and chopped; 4 cloves garlic, chopped; 5 shallots or 1 large onion, chopped; 5 ripe red tomatoes, skinned, de-seeded and chopped; 850 ml/1½ pints/3¾ cups water; 1 tsp salt; 4 chicken breasts and 6 thighs, boned and skinned; 1 tbsp lime juice; ½ tsp salt

Masak Habang

Preparation info

For
4–6
people

Difficulty
Easy

Appears in

Indonesian Regional Food and Cookery

By Sri Owen

Published 1994

About

Ingredients

4 chicken breasts and 6 thighs, boned and skinned
1 tbsp lime juice

Asia
Indonesia
Sauce
Spicy
South East Asia
Gluten-free

Method

Cut the meat from each thigh into 4 pieces, and the breast into pieces of the same size. Put all these in a glass bowl and mix in the lime juice and salt. Keep aside.

To roast the candlenuts or macadamia nuts, just put them in a frying pan and stir them around with a wooden spoon until they s