Ayam Kacang Bukittingga (Peanut Chicken)

Yields:	6 servings
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

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Ingredients

1	medium	onion	sliced
2	cloves	garlic	peeled and minced
1/2	Piece	ginger	sliced
4	each	red chili peppers	fresh, hot, seeded and sliced
1/8	teaspoon	black pepper	ground
1/8	teaspoon	turmeric
1	x	salt	to taste
2	cups	coconut milk
1	each	salam leaf
1	slice	laos
3	pound	chicken	cut into 8 pieces, discard loose skin and fat
1/3	cup	peanuts	dry roasted

Directions

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.

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Member Review

Sun-Dried Tomato Monkey Bread

Truly awesome. I made the dough myself using the bread dough dough cycle on the breadmaker. Also used some olive oil instead of 3/4 cup of butter to lighten things up. Next time I'll use canned parmesan instead of fresh shaved so it's more like bread crumbs. Incredible smell. Just toating it later for breakfast the next day made it worth it. Great breakfast/brunch bread.

Reviewed by sean

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