Indonesian chicken

6 Servings

Ingredients

Quantity Ingredient
14 ounces Coconut milk; (canned)
2 tablespoons Fish sauce
2 tablespoons Rice or cider vinegar
1 teaspoon Shoyu
¼ cup Peanuts; finely chopped
2 Cloves garlic; minced
2 teaspoons Curry powder
1 teaspoon Red pepper flakes
1⅜ kilograms Frying chicken; skinless, cut up

Directions

1. In large dish or plastic bag, combine all ingredients except chicken and blend well. Add chicken and coat. Cover dish or seal bag and refrigerate at least 6 hrs turning occasionally.

2. Drain chicken reserving marinade. Place chicken in ungreased 15"x10"x1" baking pan and bake at 350F for 45-55 mins until cooked through.

Turn once and brush frequently with reserved marinade. (If grilling, cook on low gas or 4-6 from medium charcoals for 45-60 mins).

Per serving:

420 calories

31 g fat (66% CFF), 17g sat.fat 90 mg chol, 560mg sodium

Contributor: "Best Chicken Recipes" Pillsbury Posted to recipelu-digest Volume 01 Number 324 by Cathleen <catht@...> on Nov 28, 1997

Related recipes