Cooking Index - Cooking Recipes & IdeasPeanut Coated Chicken Thigh Tenders With Curry Coconut Sauc Recipe - Cooking Index

Peanut Coated Chicken Thigh Tenders With Curry Coconut Sauc

Type: Chicken, Poultry
Courses: Main Course

Recipe Ingredients

  Massala Spice Mix
2 teaspoons 10mlTurmeric
2 teaspoons 10mlCrushed red pepper
2 tablespoons 30mlToasted cumin seeds
2 tablespoons 30mlToasted coriander seeds
1 teaspoon 5mlAniseed
1 teaspoon 5mlGround cloves
1 teaspoon 5mlToasted fenugreek seeds
2 teaspoons 10mlBlack peppercorns
1 teaspoon 5mlYellow mustard seeds
  For Sauce
2 tablespoons 30mlMinced garlic
2 tablespoons 30mlFresh grated ginger
1 cup 62g / 2.2ozChopped white onion
1 tablespoon 15mlDry Massala Spice Mix - (listed above)
1 1/2 cups 355mlDry white wine
3 cups 711mlChicken 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 / 3.3ozFlour
3 tablespoons 45mlDry Massala Spice Mix
3 teaspoons 15mlSalt
2 teaspoons 10mlFreshly-ground black pepper
2   Eggs
2 tablespoons 30mlMilk
1 cup 237mlToasted lightly-salted peanuts
1 1/2 teaspoons 7.5mlRed chili flakes
2 lbs 908g / 32ozBoneless skinless chicken thighs
1/2 cup 118mlVegetable 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.

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


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