Ayam Kacang Bukittingga (Peanut Chicken)
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
sliced |
|
| 2 | cloves |
garlic
peeled and minced |
|
| ½ | Piece |
ginger
sliced |
*
|
| 4 | each |
red chili peppers
fresh, hot, seeded and sliced |
*
|
| ⅛ | teaspoon |
black pepper
ground |
|
| ⅛ | teaspoon |
turmeric
|
|
| 1 | x |
salt
to taste |
*
|
| 2 | cups |
coconut milk
|
|
| 1 | each |
salam leaf
|
* |
| 1 | slice |
laos
|
* |
| 3 | pound |
chicken
cut into 8 pieces, discard loose skin and fat |
|
| ⅓ | cup |
peanuts
dry roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
sliced |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 0.5 | Piece |
ginger
sliced |
*
|
| 4 | each |
red chili peppers
fresh, hot, seeded and sliced |
*
|
| 0.6 | ml |
black pepper
ground |
|
| 0.6 | ml |
turmeric
|
|
| 1 | x |
salt
to taste |
*
|
| 473 | ml |
coconut milk
|
|
| 1 | each |
salam leaf
|
* |
| 1 | slice |
laos
|
* |
| 1.4 | kg |
chicken
cut into 8 pieces, discard loose skin and fat |
|
| 79 | ml |
peanuts
dry roasted |
|
Directions
Process onion, garlic, ginger chile, pepper, turmeric, salt and ¼ 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.
