Saucy Indonesian Chicken

Submitted by Sara 76

"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!"

 

• Ready In: 2hrs 10mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 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

directions

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.

Reviews

[StacyMD187373]

Delicious! I used 2 (largish) chicken breasts and made a full recipe of the sauce. I ran out of ginger and cayenne (so only added 1/2 the amount) and realized after that my coconut milk was 400 ml. Since we like spicy, I added in a little over a tsp of sambal oeleak to make up for the cayenne. I also had to sub lemon grass flakes for the lemon zest. I was too lazy, so didn't take the chicken out to brown, just simmered on the stove until it was done. Despite all my changes, it turned out great! Had quite a bite--not too much, but enough to have a pleasant burn in my mouth! Served with peas and jasmine rice.

 

[Richard E.]

Great recipe. My wife is indonesian and she really enjoyed it. The cayenne provided the perfect amount of spice for her surprisingly.

 

[lecole54]

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.

 

[Ilovemy4kids]

If you can, use bruised lemongrass stalks instead of the lemon zests for a more authentic tasting dish. If you get fresh turmeric and fresh coriander, use those too. I added cubed potato, and hard boiled eggs to the dish for a heartier meal. Loved the taste. Thank you for sharing.

 

[Slim PA]

This is a keeper! Take heed to the warning that this is spicy, because it packs a bit of heat! I've made this twice now and I'm down to 1/4 tsp cayenne to accommodate the kids. I use an entire 15 oz can of coconut milk and simmer the chicken in it until done instead of pulling it out and grilling. We serve with white rice and steamed broccoli. Thanks for sharing Sara!