Indonesian Chicken in Galangal-Tomato Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A spicy-sweet chicken dish that has a very unique flavor from the galangal root. Galangal can be hard to find, so ginger makes a decent substitute. The dish will taste different though, and the peppery-pine flavor of the galangal is what really makes the chicken taste special. Ingredients:
2 shallots, chopped |
2 garlic cloves, chopped |
1 habanero pepper, seeded and chopped |
1 tablespoon galangal, peeled and chopped |
1 lemongrass, peeled and chopped |
1/2 teaspoon ground turmeric |
4 macadamia nuts, chopped |
1 tablespoon peanut oil |
2 tablespoons fish sauce |
2 teaspoons palm sugar or 2 teaspoons brown sugar |
1 (8 ounce) can tomato sauce |
1/2 cup fresh cilantro, chopped |
1 lime, juice of |
2 lbs chicken breasts, cooked and shredded |
3 cups cooked brown rice |
Directions:
1. Using a mortar & pestle (or a food processor), grind the shallots, garlic, habanero pepper, galangal, lemon grass, turmeric, and macadamia nuts into a paste.
2. Heat the oil in a wok over medium-high heat, then stir in the spice paste and fry until fragrant, about 1 minute. Add the fish sauce and sugar and stir for 3-4 minutes, or until the paste starts to brown.
3. Add the tomato sauce, cilantro, and lime sauce and cook for 8 more minutes, stirring often.
4. Stir in the shredded chicken, and cook until heated through, Serve over brown rice.
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