Great served with rice and steamed Asian greens.
For the sauce
|¼ cup||Peanut butter (Main)|
|2 Tbsp||Brown sugar|
|2 Tbsp||Soy sauce|
|2 Tbsp||Rice vinegar|
|1 Tbsp||Sesame oil|
|1 Tbsp||Red curry paste (Main)|
|1 tsp||Root ginger, grated|
|2||Garlic cloves, crushed|
|1 can||Coconut milk, 400 ml|
For the chicken
|1 pinch||Freshly ground black pepper|
|4 whole||Chicken legs, divided into thighs and drumsticks (Main)|
|2 Tbsp||Rice bran oil|
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- Whisk the coconut milk and peanut butter together in a medium saucepan. Stir in the brown sugar, soy sauce, rice vinegar, sesame oil, curry paste, ginger and garlic. Bring to a simmer and cook, uncovered for 10 minutes on low.
- Preheat the oven to 150°C.
- Place the cornflour and black pepper in a plastic bag. Skin the chicken, if preferred. Add the chicken to the cornflour mixture and shake until well coated.
- Heat the oil in a non-stick frying pan. Brown the chicken on all sides in batches. Place in a casserole. Add the sauce. Cover and cook for about 1 hour. Uncover and continue cooking for 15 minutes, until tender.