Ayam Kacang Bukittingga (Peanut Chicken) Recipe

• 1 med Onions, sliced (1/2 c.)
• 2 x Garlic cloves, sliced
• 1/2 piece fresh ginger, sliced
• 4 x Or possibly 5 fresh, warm red chiles, seeded, sliced
• 1/8 tsp Grnd pepper
• 1/8 tsp Turmeric
• 1 tsp Salt or possibly to taste
• 2 c. Coconut lowfat milk
• 1 x Salam leaf
• 1 slc Laos
• 1 x (3-lb.) chicken, cut into 8 pcs, throw away loose skin and fat
• 1/3 c. Dry roasted peanuts

1. Process onion, garlic, ginger chile, pepper, turmeric, salt and 1/4 c. coconut lowfat milk to a smooth paste.
2. Put the rest of the coconut lowfat milk in a pan with the spice paste and bring to a boil over moderate heat.
3. Add in salam, laos, chicken and peanuts and continue to cook, uncovered, over low heat for 30 to 40 min, basing frequently, till almost all the liquid has evaporated.
4. Serve hot.
5. Serves 6.

onions, garlic, fresh ginger, pepper, turmeric, salt, coconut lowfat milk, salam, chicken, peanuts

Taken from cookeatshare.com/recipes/ayam-kacang-bukittingga-peanut-chicken-72646 (may not work)