Chicken Breast — Indonesian Style
For those looking for a little international flair to their repertoire, this recipe is easy but very tasty. Here’s a nice and tangy variation on the standard chicken breast. It’s not as overwhelming as some people find curry dishes, but it still has a nice “zing”! I recommend serving over jasmine rice, although if you’re being carb conscious, then brown rice (organic is definitely best!) will work well, too.
Breast Of Chicken Indonesian Style
Serves 4
4 chicken breasts – no skin or bone, please!
Salt and pepper to taste
1 tablespoon of soy sauce
1 teaspoons of honey or brown sugar
2 tablespoons of fresh lemon juice (or Real Lemon bottled lemon juice!)
1 tablespoons of ground cumin
1/8 teaspoons of cayenne pepper
1/2 teaspoons of turmeric
1 tablespoons of ground coriander
2 teaspoons of finely chopped garlic
2 tablespoons of vegetable oil
Mix together salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic. Blend well and then place chicken pieces in mixture to marinade. make sure the dish is large enough to cover the chicken well! Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
Heat the oil in a skillet large enough to hold the pieces in one layer without crowding. Over medium heat, add the pieces of chicken and cook until browned on one side. Turn the pieces and reduce the heat to medium high. Cook until done. Total cooking time is about 10 minutes. Serve hot over white or brown rice.
February 7th, 2008 at 9:34 pm
Argh! You’re posting too many goodlooking and great sounding recipes! LOL! can’t fix them all, ;).