Ayam saus kacang

Ayam saus kacang

Source : 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...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : May 7, 2026

Step:

  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.
    Download free E-BOOK The Best Of Asian Recipes Link : http://bit.ly/2KExX5N

Ingredients

  1. 125 g roasted unsalted peanuts
  2. 2 onions, roughly chopped
  3. 3 garlic cloves
  4. 1/4 cup (60 ml) sweet soy sauce*
  5. 2 teaspoons brown sugar
  6. 2 teaspoons chilli sauce (not sweet chilli)
  7. 300 ml coconut milk
  8. 2 tablespoons vegetable oil
  9. 4 chicken breasts on the bone, cut into 3 pieces with a cleaver or sharp knife
  10. 275 ml Massel chicken style liquid stock
  11. 1 long red chilli, seeds removed, very thinly sliced, to garnish
  12. 2 kaffir lime leaves, finely shredded, to garnish
  13. Steamed jasmine rice, to serve

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