Yield: 6 Servings
|14 ounces||Coconut milk; (canned)|
|2 tablespoons||Fish sauce|
|2 tablespoons||Rice or cider vinegar|
|¼ cup||Peanuts; finely chopped|
|2||Cloves garlic; minced|
|2 teaspoons||Curry powder|
|1 teaspoon||Red pepper flakes|
|1⅜ kilograms||Frying chicken; skinless, cut up|
1. In large dish or plastic bag, combine all ingredients except chicken and blend well. Add chicken and coat. Cover dish or seal bag and refrigerate at least 6 hrs turning occasionally.
2. Drain chicken reserving marinade. Place chicken in ungreased 15"x10"x1" baking pan and bake at 350F for 45-55 mins until cooked through.
Turn once and brush frequently with reserved marinade. (If grilling, cook on low gas or 4-6 from medium charcoals for 45-60 mins).
31 g fat (66% CFF), 17g sat.fat 90 mg chol, 560mg sodium
Contributor: "Best Chicken Recipes" Pillsbury Posted to recipelu-digest Volume 01 Number 324 by Cathleen <catht@...> on Nov 28, 1997