Ayam Mentega Chicken in Butter Sauce

Indonesian chicken in sweet butter sauce

Kemiri nuts are used in Southeast Asian cooking to thicken sauces with a touch of bitter, nuttiness.
Candle nuts, as they are sometimes called, should always be ground and cooked. In Indonesia they are most commonly incorporated into spice pastes. Kemiri nuts can turn rancid in a few months and are best stored in a freezer or refrigerator.

What you need

- 400 gr chicken thighs
- 1 lime
- black pepper and salt
- 2 tbsp vegetable oil
- 50 gr. butter
- 1 chilli (chopped)
- 1 onion (chopped)
- 1 clove garlic (chopped)
- 3 kemirie nuts (or candle nuts)
- 3 tbsp ketjap manis or oystersauce

How to prepare it

1. Cut the chicken thighs in one cm strips and miix them in a bowl with the lime juice, salt and pepper and leave it for one hour
2. Fry the chicken in some vegetable oil until browned
3. Make the onion, garlic, chilli and kemirienuts into a smooth paste
4. Heat the paste unitil it smells good
5. Meanwhile heat the butter and add the paste
6. When heated add the chicken and ketjap or oystersauce and cook untill the chicken is done