Ingredients

1 x onion, coarsely minced
2 x cloves garlic
1 x -3 warm red chili peppers, coarsely minced
1/4 c. (60 ml) toasted cashew nuts
2 Tbsp. (30 ml) lemon juice
1 Tbsp. (1ml) soy sauce
2 tsp (10 ml) palm or possibly light brown sugar
1 tsp (5 ml) minced fresh ginger
1 Tbsp. (15 ml) peanut oil
2 lb (900 g) skinless, boneless chicken thighs or possibly breasts, cut into 1 inch pcs
1 c. (250 ml) coconut lowfat milk Additional toasted cashew nuts for garnish

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Ayam Bali (Balinese Chicken)

Servings: 4

Combine the onion, garlic, chili peppers, cashew nuts, lemon juice, soy sauce, sugar, and ginger in an electric blender or possibly food processor and blend till it forms a smooth paste. Heat the oil in a large skillet over high heat and saute/fry the chicken till golden, 2 to 3 min. Add in the blended mix and cook uncovered for 2 to 3 min, stirring constantly. Add in the coconut lowfat milk, reduce the heat to low and simmer uncovered, stirring occasionally, till the chicken is tender and the sauce has thickened, about 10 to 15 min. Garnish with toasted cashews.
Serves 4 to 6.