PEANUT COATED CHICKEN
TENDERS WITH CURRY COCONUT SAUCE
For Sauce:
2 tablespoons minced garlic
2 tablespoons fresh grated ginger
1 cup chopped white onion
1 tablespoon masala 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 masala 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 breast
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 masala 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 masala/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.
Yield: 6
servings
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