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    You are in: Home / Recipes / Indonesian Chicken Recipe
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    Indonesian Chicken

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 29, 2009

      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.

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    • on May 07, 2009

      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.

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    • on February 25, 2009

      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!

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    • on November 08, 2008

      This was outstanding! DH said he'd like to give it 10 stars. I did substitute paprika for the cayenne, since nobody in my family except me likes spicy food. But I added a touch of cayenne just to my own serving. I served it on top of Homemade Egg Noodles by Geraldine -- delicious! Thanks, Sara 76! Made for Turmeric Tag.

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    • on October 12, 2008

      I love this! I really was expecting it to be more spicy with all that cayeene, but it seems like the peanut butter and coconut milk mellowed things a bit...... the spice mixture was perfectly pleasant. Thanx for posting this. I'll be using this recipe again.

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    • on September 22, 2008

      This is fantastic! I'm in love. Such an easy recipe too. The spices where spot on - the fragrance was wonderful. I made 1 change to lower the calorie/fat content - I replaced the coconut milk with coconut flavoured evaporated milk. I also used thighs as I find them more moist. I served it with simple steamed rice which I'd added vege to. I am soooo looking forward to left-overs for lunch today! Thanks Sara. Made for Aussie Recipe Swap #20.

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    Nutritional Facts for Indonesian Chicken

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 382.1
     
    Calories from Fat 208
    54%
    Total Fat 23.1 g
    35%
    Saturated Fat 5.6 g
    28%
    Cholesterol 92.8 mg
    30%
    Sodium 730.7 mg
    30%
    Total Carbohydrate 9.8 g
    3%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.6 g
    14%
    Protein 34.0 g
    68%

    The following items or measurements are not included:

    low-fat coconut milk

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