Ayam lado hijau, Bukittinggi green chili chicken

Ingredients

• ½ chicken (6 to 7 pieces)
• salt and a little lime, for marinating
• 1 glass of olive oil
• 3 shallots, finely chopped
• 200 g of green chili peppers
• 10 shallots
• 5 cloves of garlic
• One piece of ginger (about the size of a thumb)
• 1 piece of ginger (about the size of a thumb)
• Half a piece of turmeric
• ½ teaspoon of pepper
• 1/4 cup of cilantro, loosely packed
• 3 walnut trees
• ½ teaspoon of ground nutmeg
• 3 leaves of combava
• One sheet of turmeric
• ½ stalk of lemongrass
• 2 tablespoons of lime juice
• 2 salam leaves

Rub the chicken with salt and lime juice, then let it rest.

Meanwhile, combine all the ingredients for the spice paste.

Heat the oil, then brown the finely chopped shallots. Add the paste and cook until it browns and releases a fragrant aroma.

Add the chicken and salam leaves, and cook over low heat until the chicken is cooked through and well-infused with flavor.

When the hot peppers begin to turn a light golden color, add the lime juice and let them cook for another 10 minutes.