Spicy chicken in Indonesian style with homemade easy bumbu and pieces of pineapple.
Preparation
Cook the rice according to the package and the beans for 15 minutes. Grind the ingredients for the bumbu fine in a food processor and finally stir in the tomato puree. Brown the chicken pieces on all sides and then remove from the pan. Add the bumbu and fry for 5 minutes on medium heat. Cut the lemongrass in half or into large pieces and fry and stir well.
Add the chicken cubes back to the pan. Add the coconut milk and stir well. Let it simmer for a while and taste if the sauce is well seasoned. Finally add the pineapple chunks. Remove the sereh from the sauce. Serve the ajam paniki with the beans, rice and prawn crackers.
If you can’t find lemongrass, you can also add a tablespoon of lemon juice to the mixture.
Source: Leukerecepten by leukerecepten-nl.
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