Saturday, December 9, 2017

Curried Coconut Chicken

Cold weather always makes me want food that has a little spicy kick. I wanted something a little different than I would normally make. So I decided that curry would be the ingredient that would add that something to the chicken I had on hand.


Here's What You Need

3 tablespoons curry powder
4 stalks lemongrass stalks, bottom two thirds, bruised and cut into four inch pieces
2 tablespoons fresh lime juice
1/3 cup canola oil
3 pounds chicken thighs
8 small shallots
1 small red onion quartered
5 garlic cloves
six 1/4 inch slices of fresh ginger
3 macadamia nuts
chili peppers
1 can unsweetened coconut milk
1 tablespoon honey
1 1/2 tablespoons shredded coconut\

Here's What You Do

In a bowl, combine the curry, lemongrass, lime juice and 2 tablespoons of the oil. Add the chicken, turn to coat and refrigerate for 4 hours.

In a food processor, puree the shallots, onion, garlic, ginger, nuts and chilies.

In a deep skillet, heat the remaining oil. Fry the chile paste over moderate heat. Stir until the paste is brown. Add the chicken with its marinade and cook until the chicken is browned and nearly cook through, about 20 minutes. Add the coconut milk, honey and coconut. Simmer until the chicken is tender and the sauce is thick.





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