fried chicken in a fragrant green pepper sauce
1/2 lime, juice
1 tsp salt
6 green lomboks
5 green cabai keriting (curly cayenne pepper)
3 cm jahe/ginger
3 green tomatoes
1 serai / sereh / lemongrass
4 jeruk purut
400 ml of water
5 cloves of garlic
4 kemiri nuts
Cut the chicken into pieces, the jahe, the serai and the jeruk purut finely. Cut the tomatoes into pieces. Pound or grind the ingredients for the bumbu into a paste. Finely chop the lomboks and the keriting.
Rub the chicken with the lime juice and the salt and leave it for at least 20 minutes. Heat the oil in a pan and fry the chicken half-cooked and set aside.
Heat in a pan 3 tbsp oil and fry the bumbu for 5 minutes. Then add the lomboks and the keriting and fry until soft. Then add the chicken, the jahe, the tomatoes, the serai and mix well. Add the water and cook over low heat until done.