Search
by Ingredient

Ayam Kacang Bukittingga (Peanut Chicken)

StarStarStarHalf starEmpty star

Your rating

Recipe

 

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
Camera
2 cloves garlic
peeled and minced
Camera
½ Piece ginger
sliced
* Camera
4 each red chili peppers
fresh, hot, seeded and sliced
* Camera
teaspoon black pepper
ground
Camera
teaspoon turmeric
Camera
1 x salt
to taste
* Camera
2 cups coconut milk
Camera
1 each salam leaf
*
1 slice laos
*
3 pound chicken
cut into 8 pieces, discard loose skin and fat
Camera
cup peanuts
dry roasted
Camera

Ingredients

Amount Measure Ingredient Features
1 medium onions
sliced
Camera
2 cloves garlic
peeled and minced
Camera
0.5 Piece ginger
sliced
* Camera
4 each red chili peppers
fresh, hot, seeded and sliced
* Camera
0.6 ml black pepper
ground
Camera
0.6 ml turmeric
Camera
1 x salt
to taste
* Camera
473 ml coconut milk
Camera
1 each salam leaf
*
1 slice laos
*
1.4 kg chicken
cut into 8 pieces, discard loose skin and fat
Camera
79 ml peanuts
dry roasted
Camera

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

Comments


 

 

Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 63752% 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?
 
More health news

Email this recipe