Ayam Kacang Bukittingga (Peanut Chicken)

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40 min. Prep: 10 min. Cook: 30 min.
748 calories/serving (approx.)
6 servings suggest servings

Ingredients

1medium onion sliced
2cloves garlic peeled and minced
1/2Piece ginger sliced
4each red chili peppers fresh, hot, seeded and sliced
1/8teaspoon black pepper ground
1/8teaspoon turmeric
1x salt to taste
2cups coconut milk
1each salam leaf
1slice laos
3pound chicken cut into 8 pieces, discard loose skin and fat
1/3cup peanuts dry roasted

Directions

Process onion, garlic, ginger chile, pepper, turmeric, salt and 1/4 cup coconut milk to a smooth paste.

Put the rest of the coconut milk in a pan with the spice paste and bring to a boil over moderate heat.

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.

Serve warm.

Serves 6.

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