Ayam Kacang Bukittingga (Peanut Chicken)

• 1 medium onions sliced
• 2 cloves garlic peeled and minced
• 1/2 Piece ginger sliced
• 4 each red chili peppers fresh, hot, seeded and sliced
• 18 teaspoon black pepper ground
• 18 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
• 13 cup peanuts dry roasted

1. Process onion, garlic, ginger chile, pepper, turmeric, salt and 1/4 cup coconut milk to a smooth paste.
2. Put the rest of the coconut milk in a pan with the spice paste and bring to a boil over moderate heat.
3. 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.
4. Serve warm.
5. Serves 6.

onions, garlic, ginger, red chili peppers, black pepper, turmeric, salt, coconut milk, salam leaf, laos, chicken, peanuts

Taken from recipeland.com/recipe/v/ayam-kacang-bukittingga-peanut--4352 (may not work)