Ingredients
-
4
-
1
-
1/2
-
1
-
1
-
1
-
2
-
3
-
1
-
1
-
-
-
-
-
Directions
Saucy Indonesian Chicken, This was on a recipe card I found in my recipe cabinet. I tweaked it a little, so I’ll post it the way I made it. It is spicey, and great on these awful cold nights!, Great recipe. My wife is indonesian and she really enjoyed it. The cayenne provided the perfect amount of spice for her surprisingly., This was fabulous! Loved the flavors — so interesting similar to Thai but not the same at all. I did substituted one teaspoon of African Bird Pepper for the two teaspoons of cayenne it’s about twice as hot but has a more interesting flavor. Just now read someone’s review and think I will try using lemongrass next time, especially now that our local, very rural supermarket carries it in paste/tube form. Hubby, who can sometimes be a little picky, was suitably impressed.
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Steps
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1
Done
|
Combine Turmeric, Salt, Ginger, Pepper, Cayenne, Peanut Butter, Coriander, and Water. Mix to a Paste. |
|
2
Done
|
Saut Onions & Garlic in a Little Olive Oil Until Tender. Add the Peanut Butter Paste, Saut 2 Minutes. |
|
3
Done
|
Remove from Heat. Combine Well With Chicken. Refrigerate in a Covered Bowl For at Least 1 Hour. I Left Mine Overnight, and the Flavors Were Awesome. |
|
4
Done
|
in a Large Pan, Bring the Coconut to the Boil. Add Chicken Pieces, Paste, and Lemon Rind. Stir Until All Combined. Reduce the Heat and Simmer For 20 Minutes. |
|
5
Done
|
Remove the Chicken Pieces from the Pan, and Place Under the Grill Until Browned. Spoon Remaining Sauce Over the Chicken to Serve. |
|
6
Done
|
We Served This With a Garden Salad, but Next Time I'm Thinking of Cutting the Chicken Smaller, and Stirring Some Singapore Noodles Through. |
