Some of Southeast Asia’s most exotic spices are the stars of this Indonesian dish. Ginger, coriander, cardamom, and and cloves give this a distinctly rich taste. If you enjoy this recipe, try it next time using lamb. From 1,001 Best Hot and Spicy Recipes.
- 4 shallots sliced
- 4 serrano or jalapeno chiles seeded and chopped
- 2 tbsp ginger freshly grated
- 2 cloves garlic
- 4 whole cloves
- 1 tsp ground anise
- 1 tsp cardamom powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 1/2 cups coconut milk
- 2 tbsp corn oil
- 1/4 tsp black pepper
- 1 tsp lemon juice
- 4 boneless, skinless chicken thighs coarsely chopped
- salt to taste
- 2 ripe tomatoes chopped
- cilantro leaves for garnish
- In a food processor, blend the shallots, chiles, ginger, garlic, cloves, anise, cardamom, coriander, cumin, and pepper with 1/4 cup of the coconut milk to form a paste.
- Heat the oil in a skillet, and stir-fry the paste and lemon juice over medium heat, for a couple of minutes. Add the chicken and fry it for 5 minutes until browned.
- Next add the remaining coconut milk, the salt and tomatoes, and cook over moderate heat. Baste the chicken frequently with the sauce, while the chicken cooks for about 40 minutes. Serve warm, garnishing immediately with the cilantro.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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