Ayam kacang bukittingga (peanut chicken)

Yield: 6 servings

Measure Ingredient
1 medium Onions, sliced (1/2 cup)
2 \N Garlic cloves, sliced
½ \N Piece fresh ginger, sliced
4 \N Or 5 fresh, hot red chiles, seeded, sliced
⅛ teaspoon Ground pepper
⅛ teaspoon Turmeric
1 teaspoon Salt or to taste
2 cups Coconut milk
1 \N Salam leaf
1 slice Laos
1 \N (3-pound) chicken, cut into 8 pieces, discard loose skin and fat
⅓ cup Dry roasted peanuts

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.

From the San Francisco Chronicle, 3/9/88.

Posted by Stephen Ceideberg; February 24 1993.

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