AYAM KACANG BUKITTINGGA (PEANUT CHICKEN)
Ingredients
- 4 or 5 fresh hot red chilies (seeded and sliced)
- 1/8 teaspoon ground pepper
- 1/8 teaspoon turmeric
- 1 teaspoon salt or to taste
- 2 cups coconut milk
- 1 Salam leaf
- 1 slice Laos
- 1 3pound chicken (cut into 8 pieces, discard loose skin and fat)
- 1/3 cup dry roasted peanuts
Directions
- Directions
- Process onion, garlic, ginger chili, pepper, turmeric, salt and ¼ 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.
