- 2 chicken breasts
- large dash of soy sauce
- 1 teaspoon sambal
- about 2 cm ginger root
- 4 naan, store-bought or make your own
- half a jar of atjar tjampoer
- 1 green onion
- 1/4th cucumber
- handful of peanuts (we’ve used unsalted, but salted peanuts is also fine)
Kitchen equipment needed
- fine grater
- cutting board & chef’s knife
- cling film
- medium-sized bowl
- medium-sized skillet
Preparation — 15 minutes + marinating time
Peel and finely grate the ginger root. Remove any excess fat or muscles from the chicken breast and divide into cubes. Transfer to a bowl along with a large dash of soy sauce, a teaspoon sambal and the grated ginger. Cover the chicken and let it marinate for at least an hour.
If you want you can make your own naan, here’s our recipe. Divide the green onions into thin rings and the cucumber into large strips. Make sure the cucumber isn’t too thin, the thicker strips suit te chicken and the bread better. Drain the atjar tjampoer and set aside.
Finishing the naan with chicken, atjar and peanuts — 15 minutes
Heat a medium-sized skillet om medium-high heat and roast the peanuts for a few minutes in the dry skillet. Transfer the peanuts to a small bowl and add the marinated chicken to the same skillet. The exact time depends on the size of the chicken pieces, check if the chicken is completely done before serving.
Divide cucumber over the bread, then the chicken pieces and atjar and finish the naan with roasted peanuts and green onions. Enjoy!