Peanut Coated Chicken Thigh Tenders With Curry Coconut Sauc

Recipe Ingredients

		Massala Spice Mix
2 teaspoons	10ml	Turmeric
2 teaspoons	10ml	Crushed red pepper
2 tablespoons	30ml	Toasted cumin seeds
2 tablespoons	30ml	Toasted coriander seeds
1 teaspoon	5ml	Aniseed
1 teaspoon	5ml	Ground cloves
1 teaspoon	5ml	Toasted fenugreek seeds
2 teaspoons	10ml	Black peppercorns
1 teaspoon	5ml	Yellow mustard seeds
		For Sauce
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Fresh grated ginger
1 cup	62g / 2.2oz	Chopped white onion
1 tablespoon	15ml	Dry Massala Spice Mix - (listed above)
1 1/2 cups	355ml	Dry white wine
3 cups	711ml	Chicken stock
1		Unsweetened coconut milk
		Honey - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The Chicken
1 1/2 cups	93g / 3.3oz	Flour
3 tablespoons	45ml	Dry Massala Spice Mix
3 teaspoons	15ml	Salt
2 teaspoons	10ml	Freshly-ground black pepper
2		Eggs
2 tablespoons	30ml	Milk
1 cup	237ml	Toasted lightly-salted peanuts
1 1/2 teaspoons	7.5ml	Red chili flakes
2 lbs	908g / 32oz	Boneless skinless chicken thighs
1/2 cup	118ml	Vegetable oil

Recipe Instructions

Massala Spice Mix: Grind in coffee grinder or with mortar and pestle.

Begin sauce by sweating garlic, ginger and onions in saucepan. Add spice mixture and white wine and cook until almost dry, add chicken stock and coconut milk. Bring to a boil and simmer for 20 minutes, season to taste with honey, salt and pepper. Strain.

Blend flour with Massala Spice Mix, salt and pepper and place in shallow dish. Beat eggs with milk and place in separate shallow dish.

In food processor, pulse peanuts with crushed red pepper and 2 tablespoons of the massala/flour mixture and place in shallow dish. Season chicken with salt and pepper and roll in flour mixture, then roll in egg mixture and finally in peanut mixture.

Heat vegetable oil on medium-high heat and fry coated tenders for about 15 minutes. Drain excess oil on paper towels and serve with sauce.

This recipe yields ?? servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1A38) - from the TV FOOD NETWORK

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