Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken)

• 5 cloves garlic, peeled, divided
• 3 shallots, divided
• 1 1/2 inch piece fresh ginger root, peeled and chopped
• 1 1/2 inch piece galangal, thinly sliced
• 1/2 teaspoon ground coriander
• 2 teaspoons salt, divided
• 4 chicken thighs
• 1 1/4 cups water
• 2 salam leaves (substitute with curry leaves)
• 3 teaspoons oil, divided, or as needed
• 1/2 tomato
• 11 fresh red chile pepper, finely chopped
• 4 tablespoons key lime juice, or to taste
• 1 teaspoon shrimp paste
• 1/2 teaspoon white sugar
• 1 bunch lemon basil (kemangi)

1. Combine garlic, 1 shallot, ginger, galangal, coriander, and 1 1/2 teaspoon salt in a mortar and pestle; pound into a paste.
2. Combine chicken with the garlic paste, water, and salam leaves in a pot. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
3. Meanwhile, heat 2 teaspoons oil in a skillet. Once the chicken is fully boiled, fry the chicken in the skillet until it's golden brown, 5 to 10 minutes.
4. For the sambal (chili sauce) heat 1 teaspoon oil in a skillet over medium heat and cook remaining 2 shallots, tomato, and red chiles for 2 minutes. Move to a mortar and pestle and add lime juice, shrimp paste, 1/2 teaspoon salt, sugar, and lemon basil. Pound everything into a paste.
5. Place the sambal (chile sauce) at the bottom of a serving plate and place the chicken on top of the dish.

garlic, shallots, ginger root, galangal, ground coriander, salt, chicken thighs, water, salam, oil, tomato, red chile pepper, lime juice, shrimp paste, white sugar, lemon basil

Taken from www.allrecipes.com/recipe/264557/ayam-penyet-pedas-indonesian-spicy-penyet-chicken/ (may not work)