This is my adaptation of a dish I enjoy at Ibu Putu's Warung in Bali. This little family-run restaurant is close to our Bali home, and we always visit several times during our stay. When we're home, this is a sensory trip back to Bali.
Like most of my recipes, the measurements are guesstimations, so adjust to suit your taste.
1To make this dish easier, I get my fried chicken from the local Chinese carry-out restaurant. It has a very light, crispy breading, perfect for this dish. Typical fried chicken has too much breading and seasoning. You can, of course, fry your own chicken, just don't use a lot of seasoning - salt and pepper will do. And, when buying my fried chicken, I will often go ahead and get rice too. When I cook my own, I prefer Basmati.
2Seed and chop the tomatoes. Chop the onions. The pieces should be about 3/4" cubes. Place in a bowl.
3Remove all meat from bones of chicken. Chop into bite-size pieces. Place in a separate bowl.
4In a large skillet over medium high heat, melt the butter. Add the tomatoes and onions; salt and stir. Lower the heat and allow to simmer until the butter and juices form a sauce. (Another tablespoon of butter may be necessary.)
5Begin adding lime juice. I suggest juicing one half lime into the mixture, then stirring well and tasting. We use the juice of two limes (about 1/4 cup). (Lemons work too, but we prefer the flavor of limes.)
6When you are satisfied with the flavor of your sauce, add the chopped chicken and stir well. Remove from heat and serve over rice.