Indonesian Chicken

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 chicken breasts, cut into large chunks
• 1 (270 ml) can low-fat coconut milk
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground ginger
• 2 teaspoons cayenne
• 3 tablespoons peanut butter
• 1 tablespoon coriander
• 1 tablespoon water
• 2 medium onions, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon olive oil
• 1 teaspoon grated lemon rind

Recipe

• 1 combine turmeric, salt, ginger, pepper, cayenne, peanut butter, coriander, and water. mix to a paste.
• 2 sauté onions & garlic in a little olive oil until tender. add the peanut butter paste, sauté 2 minutes.
• 3 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 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 remove the chicken pieces from the pan, and place under the grill until browned. spoon remaining sauce over the chicken to serve.
• 6 we served this with a garden salad, but next time i'm thinking of cutting the chicken smaller, and stirring some singapore noodles through.