- 400 gram chicken breast
- 250 gram mushrooms
- 1 bell pepper (we used a red bell pepper)
- 3 shallots
- 3 cloves of garlic
- 1 teaspoon cumin
- 2 kaffir leaves (lime leaf, buy them at the Asian food market) or use lime or lemon juice
- 3 kemiri nuts (also from the Asian food market)
- 3 lombok chilis (use as much as you want)
- 1 lemon grass
- About 2 cm fresh ginger root
- 200 ml coconut milk
- Cooked rice for serving with the ajam paniki
Kitchen equipment needed
- Cutting board
- Chefs knife
- Mushroom brush or paper kitchen towels
- Medium-sized skillet
Preparation — 10 minutes
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 by 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.
Finishing up the ajam paniki — 20 minutes
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!