Indonesian-style Chili Peanut Coconut Chicken

This tasty Indonesian-influenced dish comes together in 30 minutes.  The flavors of peanuts, coconut, chili, garlic and ginger beautifully meld to create a sauce that is rich, comforting and deeply satisfying.

We recently had some family over from out of town at the last minute’s notice and I wanted to serve up something for dinner that would be fuss-free and quick.

I was in the mood for something Eastern, but not Chinese or Indian.  I remembered a recipe I had developed a few years ago that I hadn’t made in ages.  I pulled out my trusted recipe notes and within 30 minutes we were all enjoying dinner and the compliments came pouring in.

Let’s get started!

Chop the onions and mince the garlic and ginger.  Heat the oil in a saucepan over medium-high heat and cook the onions until soft and translucent, 5 minutes.  Add the garlic and ginger and cook another 2 minutes.  Add the chicken and cook another 3-4 minutes.

Add the chili sauce, chili powder, brown sugar, salt and peanut butter and stir to combine.  Add the coconut milk and bring to a boil.  Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally.  Add salt to taste.

Serve immediately over steamed rice garnished with cilantro and roasted peanuts.  This dish tastes even better the next day after the flavors have had longer to meld.  If the sauce is a little too thick, simply add a little extra coconut milk.

Enjoy!

5.0 from 3 reviews

Chili Peanut Coconut Chicken

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

: Kimberly Killebrew, www.daringgourmet.com

Serves: Serves 4

Ingredients

• 2 tablespoons cooking oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger root, minced
• 1 pound chicken breast, cut into bite-sized pieces
• ¼ cup chili sauce
• 3 tablespoons crunchy peanut butter
• 3 teaspoons chili powder
• (we highly recommend this homemade chili powder)
• 1 teaspoon dark brown sugar (paleo: omit)
• 14 ounce can unsweetened coconut milk
• 1 teaspoon salt
• Chopped fresh cilantro for garnish
• Chopped roasted peanuts for garnish (optional)

Instructions

1. Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the chili sauce, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
2. Serve over steamed rice garnished with cilantro and roasted peanuts.

3.5.3240