tidak lagi menggoreng ayam untuk makan siang dan makan malam|ajarkan kalian cara melakukannya

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are more economical.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients and flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats.

Cut the chicken breast in half without cutting it into pieces.

Prepare the spice paste by blending 15 red chili peppers, 3 shallots, and 50 grams of candlenuts until smooth.

Heat oil in a pan until hot, then add the spice paste and sauté until fragrant.

Add 4 bay leaves and 1 stalk of lemongrass to the pan and sauté until the spices are cooked through.

Once the spices are fragrant, add the chicken to the pan.

Season with 2 teaspoons of salt and approximately 3 thumb-sized pieces of palm sugar.

Pour in 700 ml of thick coconut milk and stir to combine the ingredients.

Cook on low heat, stirring frequently to prevent the coconut milk from separating, and flip the chicken once during cooking.

Cook until the sauce thickens and the liquid reduces, then turn off the heat and remove the chicken.

Transfer the thick sauce to an oven-safe dish and place the chicken on top.

Bake in the oven at 140°C for 15 minutes, or use a non-stick grill or charcoal if you don't have an oven.

Serve with fresh vegetables as a side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens