Ayam Kacang Bukittingga (Peanut Chicken)

Name: Ayam Kacang Bukittingga (Peanut Chicken)
Yield: 6
Cuisine: Sumatra
Ingredients: onions; garlic; ginger; red chili peppers; black pepper; turmeric; salt; coconut milk; salam leaf; laos; chicken; peanuts

Yield

6 servings

Prep

10 min

Cook

30 min

Ready

40 min

Trans-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.