A delightful twist on a classic Indonesian-inspired dish, featuring tender chicken in a rich, spiced peanut sauce.
In a mixing bowl, combine the turmeric, salt, black pepper, ginger, cayenne, peanut butter, and water to form a paste.
Mix thoroughly to ensure all spices are evenly distributed in the paste.
Add the chicken breasts to the paste, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Marinating overnight allows the flavors to penetrate deeply into the chicken.
In a sauté pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Add the marinated chicken and any remaining paste to the pan. Cook for 5 minutes, turning the chicken to brown on all sides.
Ensure the chicken is browned evenly for better flavor.
Pour in the coconut milk and add the grated lemon rind. Stir to combine, then reduce the heat and simmer for 20 minutes.
Stir occasionally to prevent the sauce from sticking to the pan.
Remove the chicken from the sauce and place it on a grill pan. Grill until the chicken is browned and slightly charred.
Grilling adds a smoky flavor and enhances the dish's presentation.
Serve the chicken with the sauce spooned over it. Pair with steamed rice or noodles for a complete meal.
Garnish with fresh cilantro or chopped peanuts for added texture and flavor.
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