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Ayam Kacang Bukittingga (Peanut Chicken)

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Submitted by connie@mcgalla.com

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 1
MEDIUM MEDIUM ONIONS
sliced
2 2
CLOVES CLOVES GARLIC
peeled and minced
½ 0.5
PIECE PIECE GINGER
sliced *
4 4
EACH EACH RED CHILI PEPPERS
fresh, hot, seeded and sliced *
0.6
TEASPOON ML BLACK PEPPER
ground
0.6
TEASPOON ML TURMERIC
1 1
X X SALT
to taste *
2 473
CUPS ML COCONUT MILK
1 1
EACH EACH SALAM LEAF *
1 1
SLICE SLICE LAOS *
3 1.4
POUND KG CHICKEN
cut into 8 pieces, discard loose skin and fat
79
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 637 52% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 202mg 67%
Sodium 208mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 139g
Vitamin A 2% Vitamin C 5%
Calcium 6% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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