Indonesian Chicken In Galangal-Tomato Sauce

• 2 shallots, chopped
• 2 garlic cloves, chopped
• 1 habanero pepper, seeded and chopped
• 1 tablespoon galangal, peeled and chopped
• 1 lemongrass, peeled and chopped
• 1/2 teaspoon ground turmeric
• 4 macadamia nuts, chopped
• 1 tablespoon peanut oil
• 2 tablespoons fish sauce
• 2 teaspoons palm sugar or 2 teaspoons brown sugar
• 1 (8 ounce) can tomato sauce
• 1/2 cup fresh cilantro, chopped
• 1 lime, juice of
• 2 lbs chicken breasts, cooked and shredded
• 3 cups cooked brown rice

1. Using a mortar & pestle (or a food processor), grind the shallots, garlic, habanero pepper, galangal, lemon grass, turmeric, and macadamia nuts into a paste.
2. Heat the oil in a wok over medium-high heat, then stir in the spice paste and fry until fragrant, about 1 minute. Add the fish sauce and sugar and stir for 3-4 minutes, or until the paste starts to brown.
3. Add the tomato sauce, cilantro, and lime sauce and cook for 8 more minutes, stirring often.
4. Stir in the shredded chicken, and cook until heated through, Serve over brown rice.

shallots, garlic, pepper, galangal, ground turmeric, nuts, peanut oil, fish sauce, palm sugar, tomato sauce, fresh cilantro, lime, chicken breasts, brown rice

Taken from www.food.com/recipe/indonesian-chicken-in-galangal-tomato-sauce-489807 (may not work)