| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Seafood | Indo | Chicken | 6 | Servings |
INGREDIENTS
| 14 | oz | Coconut milk; (canned) |
| 2 | tb | Fish sauce |
| 2 | tb | Rice or cider vinegar |
| 1 | ts | Shoyu |
| 1/4 | c | Peanuts; finely chopped |
| 2 | Cloves garlic; minced | |
| 2 | ts | Curry powder |
| 1 | ts | Red pepper flakes |
| 1 3/8 | kg | Frying chicken; skinless, cut up |
INSTRUCTIONS
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@interlog.com> on Nov 28, 1997
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