A flavorful and aromatic Balinese-inspired chicken dish with a creamy cashew sauce.
Blend the onion, garlic, chili peppers, cashews, lemon juice, soy sauce, palm sugar, and ginger until smooth.
Ensure the mixture is smooth for a consistent sauce texture.
Heat a skillet over medium-high heat and sear the chicken until golden on both sides.
Avoid overcrowding the skillet to ensure even browning.
Add the blended spice paste to the skillet and cook for a few minutes, stirring constantly.
Stirring prevents the paste from sticking and burning.
Pour in the coconut milk, reduce the heat, and simmer until the chicken is cooked through and the sauce thickens.
Stir occasionally to prevent the sauce from separating.
Garnish with toasted cashews before serving.
Toasting the cashews enhances their flavor and adds a crunchy texture.
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