Peanut Coated Chicken Thigh Tenders With Curry Coconut Sauce
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
69
Spice
65
Sweetness
48
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Garlic (minced)2 tbsps
Ginger (fresh grated)1 cup
White Onion (chopped)1.5 cups
White Wine (dry)3 cups
Chicken Stock1 can
Unsweetened Coconut Milk1
Honey3 tsps
Salt1.5 cups
Flour2 tsps
Pepper (ground)2
Eggs2 tbsps
Milk1.5 tsps
Red Chili Flakes1 cup
Vegetable Oil1 tsp
Turmeric1 tsp
Crushed Red Pepper1 tbsp
Cumin Seed (toasted)1 tbsp
Coriander Seed (toasted)1 tsp
Aniseed1 tsp
Ground Cloves1 tsp
Fenugreek Seed (toasted)1 tsp
Black Peppercorn1 tsp
Yellow Mustard SeedDirections:
1
Begin sauce by sweating garlic, ginger and onions in saucepan
2
Add spice mixture and white wine and cook until almost dry, add chicken stock and coconut milk
3
Bring to a boil and simmer for 20 minutes, season to taste with honey, salt and pepper
4
Strain
5
Blend flour with massala spice mix, salt and pepper and place in shallow dish
6
Beat eggs with milk and place in separate shallow dish
7
In food processor, pulse peanuts with crushed red pepper and 2 tablespoons of the massala/flour mixture and place in shallow dish
8
Season chicken with salt and pepper and roll in flour mixture, then roll in egg mixture and finally in peanut mixture
9
Heat vegetable oil on medium-high heat and fry coated tenders for about 15 minutes
10
Drain excess oil on paper towels and serve with sauce
11
Grind in coffee grinder or with mortar and pestle