AYAM SAUS KACANG

Try to make this recipe. Chickens are combined with spicy peanut sauce to create a winning mid week meal. You will love it.

INGREDIENTS

• 125g roasted unsalted peanuts
• 2 onions, roughly chopped
• 3 garlic cloves
• 1/4 cup (60ml) sweet soy sauce*
• 2 teaspoons brown sugar
• 2 teaspoons chilli sauce (not sweet chilli)
• 300ml coconut milk
• 2 tablespoons vegetable oil
• 4 chicken breasts on the bone, cut into 3 pieces with a cleaver or sharp knife
• 275ml Massel chicken style liquid stock
• 1 long red chilli, seeds removed, very thinly sliced, to garnish
• 2 kaffir lime leaves, finely shredded, to garnish
• Steamed jasmine rice, to serve

SPECIAL OFFER

• Original Xiaomi Smart RO Purification Mi Water Purifier400 Gallons Large Flow CLICK HERE

HOW TO MAKE

1. Preheat oven to 170°C. Pulse nuts, onion and garlic in a food processor to a rough paste. Add ketjap, sugar, chilli sauce and 1 tablespoon coconut milk. Set aside.
2. 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.
3. Drain fat from pan. Add peanut paste and cook 1-2 minutes until fragrant.
4. 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 chilli and kaffir lime leaves and serve with rice.

NOTES
* Available from Asian supermarkets.