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home > recipes > meat > peanut-coated chicken thigh tenders with curry coconut sauce
from Yardley, PA, USA This recipe was featured on FoodTV's "Melting Pot" and originally aired on February 15th, 2001. I tried this recently and it was great! The chicken was spicy, full of flavor, and the author suggests using thigh meat because of the additional flavor in the meat. The only part of this that I have to criticize is that I ran out of the peanut mixture long before I was done coating the chicken! Double that part and make sure all pieces are very well coated; it's worth it. Have fun with this! Recipe courtesy Tanya Holland For Sauce: 2 tablespoons minced garlic 2 tablespoons fresh grated ginger 1 cup chopped white onion 1 tablespoon massala spice mixture 1 1/2 cups dry white wine 3 cups chicken stock 1 can unsweetened coconut milk Honey Salt and pepper 1 1/2 cups flour 3 tablespoons dry massala spice mix (recipe to follow) 3 teaspoons salt 2 teaspoons ground pepper 2 eggs 2 tablespoons milk 1 cup toasted lightly salted peanuts 1 1/2 teaspoons red chili flakes 2 pounds boneless and skinless chicken thighs 1/2 cup vegetable oil 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. Massala spice mix: 1 teaspoon turmeric 1 teaspoon crushed red pepper 1 tablespoon toasted cumin seeds 1 tablespoon toasted coriander seeds 1/2 teaspoon aniseed 1/2 teaspoon ground cloves 1/2 teaspoon toasted fenugreek seeds 1 teaspoon black peppercorns 1/2 teaspoon yellow mustard seeds Grind in coffee grinder or with mortar and pestle.

Peanut-coated Chicken Thigh Tenders with Curry Coconut Sauce


average rating = 4 stars(4.00001 comment available)
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(posted February 19, 2001)

from Yardley, PA, USA

This recipe was featured on FoodTV's "Melting
Pot" and originally aired on February 15th, 2001. I tried this recently and it was great! The chicken was spicy, full of flavor, and the author suggests using thigh meat because of the additional flavor in the meat.

The only part of this that I have to criticize is that I ran out of the
peanut mixture long before I was done coating the chicken! Double that part and make sure all pieces are very well coated; it's worth it. Have fun with this!

Recipe courtesy Tanya Holland

For
Sauce:
2 tablespoons minced
garlic
2 tablespoons fresh grated ginger
1 cup chopped white
onion
1 tablespoon massala spice mixture
1 1/2 cups
dry white wine
3 cups
chicken stock
1 can unsweetened
coconut milk
Honey
Salt and pepper

1 1/2 cups
flour
3 tablespoons
dry massala spice mix (recipe to follow)
3 teaspoons
salt
2 teaspoons ground pepper
2
eggs
2 tablespoons
milk
1 cup toasted lightly salted peanuts
1 1/2 teaspoons red chili flakes
2 pounds boneless and skinless
chicken thighs
1/2 cup vegetable oil

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.

Massala spice mix:
1 teaspoon
turmeric
1 teaspoon crushed red pepper
1 tablespoon toasted
cumin seeds
1 tablespoon toasted
coriander seeds
1/2 teaspoon aniseed
1/2 teaspoon ground cloves
1/2 teaspoon toasted
fenugreek seeds
1 teaspoon black peppercorns
1/2 teaspoon yellow mustard seeds

Grind in coffee grinder or with mortar and
pestle.



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from Yardley, PA, United States wrote:10  2

I've made this several times and everyone liked it very much! The sauce was not worth the effort though and we didn't have enough of the peanut mixture to last for all the chicken. Also, 15 minutes in the fryer was WAY too long... use your eyes for that
4 starsMay 14, 2001


 
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