• 1/4 cup kecap manis
• 1 red chilli, fine diced
• 2 garlic cloves, crushed
• 1 whole chicken extra large
• 12 chat potatoes, halved
• 3 eggs
• 500g green beans
• 4 cups shredded white cabbage
• 200g bean sprouts
• 200ml coconut cream
• 1/3 cup peanut butter
• 1/2-1 teaspoon mild curry powder
Preheat oven to 180. Combine 2 tablespoons of the kecap manis and garlic & chilli in a small bowl. Cut the chicken into 8. Place in a baking dish. Spread the kecap manis mixture all over the chicken. Roast, brushing occasionally with the dish juices, for ½ hour or until the juices run clear when a skewer is inserted into the thigh. Cover with foil if over browning.
Meanwhile, bring a large saucepan of water to the boil. Add the potatoes and cook for 3 minutes. Add the eggs. Cook for a further 9 minutes, adding the beans in the last 3 minutes. Drain. Peel the eggs. Cut the potato pieces in half. Cut the eggs into quarters. Toss the
cabbage, bean sprouts, potato and beans on a large platter. Season with salt and pepper. Top with the egg. Place the coconut cream, peanut butter, curry powder and remaining kecap manis in a small saucepan over medium heat. Cook, whisking often, for 3-4 minutes or until smooth and the sauce comes to the boil. Season with salt and pepper. Place the chicken on a serving platter. Drizzle half of the sauce over the salad and serve the remaining sauce on the side.