PANDANG CHICKEN

This is an Indonesian chicken dish with aromatic, tangy flavour....taken from "Indonesian Cooking step-by-step Periplus Mini cookbooks". However I have made some changes to suit my taste and the availability of ingredients.
Ingredients:
Chicken fillet ... 250 gms ( cut into cubes)
Tomato Puree .. 100 - 150 gms
( If using home-made, take 3-4 tomatoes, blanch and puree them)
Lemon juice .. 3-4 tbsps
Sambal Oelek ( Indonesian Chilli sauce ) .. 2-3 tbsps (according to your preference) See Recipe ... HERE Ginger ....... 1 tbsp (grated)
Garlic paste ... 1 tbsp
Turmeric powder .. 1/2 tsp (original recipe has 1 tsp of fresh turmeric paste)
Lemon grass ... 1 stem 10 cms long ( I have not used it)
Cinnamon stick ... 1 inch piece
Coconut cream/milk ... 1/2 cup
Salt
Oil
Method:

1. Marinate the chicken pieces with lemon juice and a little salt. (at least for 1 hour)
2. Heat oil in a pan and add the garlic paste, grated ginger, cinnamon stick, lemon grass and the marinated chicken cubes.
3. Saute for a minute or two until the chicken changes its colour. Now add the tomato puree, sambal oelek, turmeric powder and salt.
4. Pour about 1 cup water and simmer to cook. It takes about 10 minutes. 5. Finally, add the coconut milk and stir it. Simmer for 2-3 minutes.
Remove the lemon grass before serving. Garnish with julienned ginger.

This chicken goes well with plain rice.