Indonesian Style Breast Of Chicken Recipes

INDONESIAN GINGER CHICKEN

Steps:

• Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
• Preheat the oven to 350 degrees F.
• Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

INDONESIAN CHICKEN CURRY RECIPE

Steps:

• Place the spices, chilies, cashews garlic, shallot, and ginger in a food processor and grind into a paste.
• Heat the peanut oil in a large skillet or work over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let cook one minute. Add the ground paste and use a wooden spoon to break it up and mash into the oil. Let cook two minutes.
• Add chicken pieces and cook two to three minutes per side, until browned.
• Stir in half of the coconut milk and all of the chicken broth. Cover, reduce heat to low, and let simmer 10 minutes or until the chicken is cooked through.
• Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.

ERIN'S INDONESIAN CHICKEN

Steps:

• Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
• Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
• Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
• Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

INDONESIAN SATAY

Steps:

• For the satay: Cut the chicken into 1-inch cubes.
• Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
• For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
• Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
• For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.
• Prepare a grill or grill pan for high heat. Brush the grill with oil
• Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.

GRILLED INDONESIAN CHICKEN BREASTS

Steps:

• In medium nonmetal bowl, beat orange juice, peanut butter and curry powder with wire whisk. Add chicken, turning to coat. Cover; refrigerate, turning once, at least 1 hour but no longer than 24 hours to marinate.
• Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken and bell pepper on grill rack over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice.

INDONESIAN CHICKEN

Steps:

• Combine soy sauce, sugar, lemon juice, garlic powder and pepper.
• Add chicken and marinate 30 minutes.
• Skewer pieces on wooden skewers if desired, and brush with oil.
• Broil 3 inches from heat for 5 minutes.
• Can also be cooked on preheated grill pan or stir fried, if you prefer.
• Meanwhile, prepare spicy peanut sauce.
• Saute green onion in the oil until limp.
• Remove from heat and add peanut butter.
• Gradually stir in water, then add remaining ingredients.
• Cook over medium heat, stirring constantly, until it comes to a boil.
• Reduce heat and simmer, uncovered, for 5 minutes, until the sauce is thickened enough to coat a spoon.
• Stir occasionally while simmering.
• Serve chicken with the spicy peanut sauce for dipping.
• May also be served over hot cooked rice or noodles.

INDONESIAN-STYLE CHICKEN CURRY

Steps:

• Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
• Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
• Cook, stirring frequently, until fragrant, 5-7 minutes.
• Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
• Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
• Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
• Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
• Add the remaining coconut milk; cook for 2 minutes.
• Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.

INDONESIAN-STYLE CHICKEN SALAD

Steps:

• Place the chicken in a large bowl, and season with salt and pepper. Add the white part of the scallions, the mint, cilantro, red pepper, minced chile pepper and sprouts. Toss together.
• Combine the lime juice, ginger, garlic, fish sauce and cayenne. Stir together. Add the peanut butter, and combine well. Whisk in the buttermilk. Taste and adjust seasonings.
• Line a platter with the lettuce leaves. Toss the chicken mixture with the dressing, and arrange over the lettuce. Sprinkle the peanuts and the scallion greens over the top, and serve.

INDONESIAN PEANUT CHICKEN

Steps:

• Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.