Ayam kacang bukittingga (peanut chicken)

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Recipe by: deserena

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Onions, sliced (1/2 cup) 2 c Coconut milk
2 Garlic cloves, sliced 1 Salam leaf
1/2 Piece fresh ginger, sliced 1 sl Laos
4 Or 5 fresh, hot red chiles, 1 (3-pound) chicken, cut into
-seeded, sliced -8 pieces, discard loose
1/8 ts Ground pepper -skin and fat
1/8 ts Turmeric 1/3 c Dry roasted peanuts
1 ts Salt or to taste

Process onion, garlic, ginger chile, pepper, turmeric, salt and 1/4
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.