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PEEL the shallots and cloves of garlic, then finely slice them. PEEL and grate about 2 cm fresh ginger root. BRUISE the lemon grass using the bottom-side of a pan or large knife.
CLEAN the mushrooms either using a mushroom brush or simply some paper kitchen towels. FINELY slice the mushrooms. REMOVE seeds from the (red) bell pepper, then dice.
SLICE the lombok chilis into small rings and finely chop up the kemirie nuts. CLEAN the chicken breasts and slice into smaller chunks.
HEAT up oil in a medium-sized skillet. Sauté the sliced shallot, garlic, lombok peppers, ginger and kemiri nuts for a few minutes. ADD chicken, bake until the pieces of chicken have become white.
ADD in cumin, (red) bell pepper and sliced mushrooms. BAKE for another 5 minutes. ADD in kaffir leaves, lemon grass and coconut milk. TURN down the heat to low, let the ajam paniki simmer for about 10 minutes.
CHECK if the chicken is cooked well, remove kaffir leaves and lemon grass. SEASON with a pinch of salt. Serve with cooked rice. Enjoy your meal!