Encik Kebin Chicken

• 1 teaspoon salsa macha or ground, dried red chile pepper
• 1/2 teaspoon coriander seeds ground
• 1/2 teaspoon ground cumin
• 1 clove ground
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground turmeric
• 1 centimeter ginger grated
• 1 teaspoon salt
• 1/2 cup coconut milk
• 2 boneless, skinless chicken breasts
• vegetable oil

1. Add dried red chile pepper, coriander, cumin, clove, cinnamon, black pepper, and turmeric to a food processor or spice grinder. Mix well.
2. Add the spices, ginger, salt, and coconut milk to a large bowl.
3. Cut the chicken breast into small, bite-sized pieces. Place them in the spice mixture and toss well.
4. Cover the bowl with plastic wrap and set it in the refrigerator for 1 hour.
5. Add a small amount of vegetable oil to a pan and heat on medium heat.
6. Once the oil begins to shimmer, add the chicken breast pieces and cook them until they become a golden brown color.
7. Serve on rice and slices of cucumber and tomato.

salsa, coriander seeds ground, ground cumin, clove ground, ground cinnamon, ground black pepper, ground turmeric, ginger grated, salt, coconut milk, chicken breasts, vegetable oil

Taken from www.yummly.com/recipe/Encik-Kebin-Chicken-497627 (may not work)