Indonesian Spicy Chicken and Eggplant Balado
Ingredients:
- 250 grams chicken, cleaned and cut into pieces
- 3 purple eggplants, peeled and sliced
- For the Spice Paste:
- 7 shallots
- 4 cloves garlic
- 9 red chilies (adjust to taste)
- 3 small tomatoes
- 1 packet chicken broth powder (such as Masako)
- Sugar, to taste
Instructions:
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Prepare the Ingredients:
- Clean the chicken pieces thoroughly and rub them with salt.
- Peel the eggplants and cut them into slices or chunks according to your preference.
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Fry the Chicken and Eggplant:
- Heat oil in a pan and fry the chicken and eggplant until they are golden brown and cooked through. Set them aside.
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Make the Spice Paste:
- In a food processor or using a mortar and pestle, grind together shallots, garlic, red chilies, and tomatoes until smooth.
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Cooking Process:
- Heat some oil in a pan and sauté the ground spice paste until fragrant.
- Add a little water to prevent the paste from burning and to achieve the desired consistency.
- Season with chicken broth powder (Masako) and sugar according to taste.
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Combine and Simmer:
- Add the fried chicken and eggplant into the pan with the spice paste. Stir well until everything is evenly coated with the spices.
- Let it simmer until the sauce thickens and coats the chicken and eggplant pieces nicely.
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Adjust and Serve:
- Taste and adjust the seasoning if needed.
- Serve hot with steamed rice.
This Indonesian Spicy Chicken and Eggplant Balado recipe offers a delightful blend of flavors and textures, perfect for a hearty meal. Enjoy the rich spiciness of the dish complemented by tender chicken and soft eggplant, making it a satisfying choice for any occasion.
