20 minutes

4 people

Part One:

Ingredients

• 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

Method

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.

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