Chicken in Spicy Peanut Sauce Recipe

Chicken in Spicy Peanut Sauce Recipe

125g roasted unsalted peanuts

2 onions, roughly chopped

3 garlic cloves

¼ cup (60ml) ketjap manis

  (Indonesian sweet soy sauce)

2 teaspoons brown sugar

2 teaspoons chili sauce (not sweet chili)

300ml coconut milk

2 tablespoons vegetable oil

4 chicken breasts on the bone, cut

  into 3 pieces with a cleaver or sharp knife

275ml chicken stock

1 long red chili, seeds removed,

  very thinly sliced, to garnish

2 kaffir lime leaves, finely shredded, to garnish

steamed jasmine rice, to serve

Method:

Preheat oven to 170°C.  Pulse nuts, onion and garlic in a food processor to a rough paste.  Add ketjap, sugar, chili sauce and 1 tablespoon coconut milk.  Set aside.  Heat oil in a large frypan over medium heat and brown chicken all over.  Place on a baking tray and transfer to the oven while you make the sauce.  Drain fat from pan.  Add peanut paste and cook 1-2 minutes until fragrant.  Add stock and remaining coconut milk, bring to boil, then simmer for 5 minutes.  Return chicken to pan and cook for a further 5 minutes.  Garnish with chili and kaffir lime leaves and serve with rice.