Banda Style Chicken, Stir-Fried with Green Chillies

Name: Banda Style Chicken, Stir-Fried with Green Chillies (Bumbu Hijau Ayam)
Yield: For 4 people
Cuisine: Indonesia
Ingredients: 2 tbsp peanut oil; 4 chicken breasts, without skin; 1 tbsp lime juice; 1 green chilli/green pepper, de-seeded; ¼ tsp salt; 2 tbsp tamarind water or lime juice; 3–5 large green chillies, or 1 green sweet bell pepper, de-seeded and chopped; 5 shallots, chopped; 4 cloves garlic, chopped; 1 tsp chopped ginger; 30 g/1 oz/2 tbsp kenari nuts or blanched almonds; 1 tbsp peanut oil; 3–4 tbsp hot water (if necessary); 10-cm/4-inch stem of lemon grass, outer leaves discarded

Bumbu Hijau Ayam

Preparation info

For
4
people

Difficulty
Medium

Appears in

Indonesian Regional Food and Cookery

By Sri Owen

Published 1994

About

Tanya Alwi from Bandaneira gave me this recipe. Again, I don’t think the way I cook this resembles very closely what you would get in restaurants on the island. I use all the ingredients that are used there, but my chicken is limited to tender slices of chicken breast, without the skin.

Ingredients

4 chicken breasts, without skin
1 tbsp lime juice
¼ tsp

Asia
Indonesia
Main course
South East Asia
Gluten-free
Spicy

Method

Slice each of the chicken breasts diagonally into 5 or 6 thin slices. Put these into a glass bowl and rub them all over with the lime juice and salt. Keep aside while you prepare the rest of the ingredients. Slice the inner part of the stem of lemon grass very finely, and keep aside. Do the same with the green chillies or green pepper.

Put all the ingredients for the paste into a blende