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