Ajam Bali

2 pound chicken breast filet

1 large onion

2 garlic cloves

1 tsp djahe powder

2 tsp sambal oelek

4 tbsp. Sliced almonds

2 tsp ketjap

1 tbsp. light brown sugar

3 tsp lemon juice

1/2 cup coconut milk

1/2 tsp salt

Cut the chicken breast in 1-inch pieces.

Dice the onion and squeeze the garlic cloves in a garlic press.

Mix together with djahe, sambal oelek, almonds and ketjap in a food processor or a blender and mix together.

When it has formed a smooth paste, add sugar and lemon juice and mix it together.

At the end add coconut milk and mix again. Heat some oil in a wok or heavy frying pan.

Fry the chicken for 5 minutes.

Take the chicken out of the pan and set aside.

Add paste to oil and bring it to a boil, add chicken, decrease the heat, let it simmer for 20-25 minutes.

When it becomes to thick, add some water. Stir occasionally.

Serve it over fried rice with crispy fried shallots. (see recipe)