Indonesian chicken

Yield: 6 Servings

Measure Ingredient
14 ounces Coconut milk; (canned)
2 tablespoons Fish sauce
2 tablespoons Rice or cider vinegar
1 teaspoon Shoyu
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).

Per serving:

420 calories

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

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