Chicken in Peanut Gravy

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This is an Indonesian fusion adaption of my own.  In my opinion it is best made with chicken thighs though I had only breast available when I made this.

  • Two chicken breasts cut into large pieces, or four to six thighs.
  • 1 onion finely chopped
  • One can coconut cream
  • 1/2 cup chicken stock (or water + stock powder)
  • 2 Tbsp crushed garlic
  • 1 Tbsp crushed or grated ginger
  • 1 tsp cumin whole cumin seed
  • 2 or 3 chillies chopped or more to taste
  • 2 tsp lemon grass paste
  • 2 Tbsp chopped coriander leaves
  • 3 Tbsp crunchy peanut butter (or you can use peanut sauce)
  1. Brown the onion and chicken in hot peanut oil
  2. Add the remaining ingredients and simmer on low to medium heat until the chicken is cooked through and the gravy thick and creamy.

Delicious with rice and stir fried vegetables.

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About Alan

Settling into my 7th decade and still determined not to grow up too soon.
This entry was posted in chicken, coconut, Indonesian fusion, satay and tagged , , , , , , , . Bookmark the permalink.

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