Ayam Kacang Bukittingga (Peanut Chicken)

Recipe Ingredients

1		Onions - sliced (1/2 cup) (medium)
2		Garlic cloves - sliced
1/2		Fresh ginger - sliced
4		Fresh - hot red chiles, (4 To 5) seeded, sliced
1/8 teaspoon	0.6ml	Ground pepper
1/8 teaspoon	0.6ml	Turmeric
1 teaspoon	5ml	Salt or to taste
2 cups	474ml	Coconut milk
1		Salam leaf
1		Laos
1		Chicken - cut into (3-pound)- 8 pieces discard loose and fat
1/3 cup	78ml	Dry roasted peanuts

Recipe Instructions

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.

Source:
Imran Chaudhary - Queensland, Australia [email protected]

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