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Indonesian Peanut Chicken
Ayam Kacang Bukittingga |
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1 md chicken, cut into 8 pieces, discard loose skin and fat
2 garlic cloves, sliced
1 onion, sliced
1/2 pieces of fresh ginger, sliced
4 or 5 hot red chiles, seeded and sliced
1/8 tsp. ground pepper
1/8 tsp. turmeric
1 tsp. salt for taste
2 cups coconut milk
1 Salam leaf
1 slice of laos
1/3 cup dry, roasted peanuts
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1. Process onion, garlic, ginger, chile, pepper, turmeric, salt, and 1/4 cup coconut milk to a smooth paste.
2. Put the rest of the coconut milk into a pan with the spice paste and bring to a boil over moderate heat.
3. Add salam, laos, chicken, and peanuts and continue to cook, uncovered, over low heat for 30 to 40 minutes, basing frequently, until almost all the liquid has evaporated.
4. Serve warm over cooked rice.
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Preparation Time: |
Serves: 4 |
| Recipe Origin: Indonesia |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 8813 times. |
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