Chicken Balinese Style

Olive oil (3 tbp)

Put in pan on high heat.

Chicken (1 kg thigh meat in small pieces)

Sauté until well browned.
Remove & reserve.

Onions (2 medium finely chopped)
Red chilli pepper (2 finely chopped)
Ginger (fresh 1 cm cube peeled and chopped)
Garlic (2 cloves crushed)

Add to pan & sauté until soft but not coloured.

Tomato paste (150g)

Add and sauté for around 5 minutes.

Sugar (2 tsp soft brown)
Shrimp paste (1 tsp)
Dark soya sauce (3 tsp)
Chicken stock (100 ml)
Tomatoes (400g skinned, seeded & chopped)
Coconut Milk (60 ml thick)
Black pepper (1 tsp ground)
Salt (1 tsp)

Add and stir well.
Simmer for 10 minutes.
Return reserved chicken.
Simmer for 1 hour or until tender.

Coriander leaves (1 tbp chopped)

Scatter on top & serve.