Sunday, February 5, 2012

Chicken Thighs with a Peanut Sauce

For a long time, I avoided curry recipes that called for shredded coconut due to a texture aversion to it. I finally decided to give these recipes a chance and to be honest, I didn't even notice the coconut flakes in the recipe, just the amazing flavour of the dish as a whole. If you have a similar aversion borne out of ruined desserts covered by flakes of coconut, I urge you to take a risk and give this a try.

I went ahead and made the garam masala called for in this recipe, but I think you'd be okay using your favourite blend.

One year ago: Brisket Tacos
Two years ago: Peanut Butter and Nutella Brownies

Chicken Thighs with a Peanut Sauce (from 660 Curries)

2 tbsp peanut oil
1/4 cup peanuts
1/4 cup shredded dried unsweetened coconut
1/4 cup firmly packed cilantro
4 - 6 garlic cloves
2 - 3 fresh green chiles, stems removed
1 tbsp white sesame seeds
1 tsp cumin seeds
8 bone-in chicken thighs, skin removed
1 1/2 tsp coarse salt
1/2 cup plain yogurt
2 tbsp heavy cream
1 tsp Maharashtrian garam masala

1. Heat oil in a medium skillet over medium heat. Add peanuts and roast. Scoop out with a slotted spoon, leaving the oil.
2. Add peanuts, coconut, cilantro, garlic, and chiles to food processor. Pulse to mince.
3. Reheat oil in skillet over medium heat. Sprinkle in sesame and cumin seeds. Once fragrant, add peanut blend. Stir-fry until nutty-pungent, 1 - 2 minutes.
4. Push mixture to edge and arrange chicken pieces in a single layer in skillet. Cover with mixture and cook until light brown, 2 - 4 minutes. Turn, topping pieces with peanut mixture, and brown for another 2 - 4 minutes.
5. In small bowl, combine salt with 1/2 cup water. Pour over chicken and heat to a boil. Cover and simmer until cooked through, 20 - 25 minutes. Transfer chicken to serving platter.
6. Stir in yogurt, cream, and garam masala. Raise heat to medium-high and simmer uncovered, stirring occasionally until sauce thickens, 3 - 5 minutes.
7. Pour sauce over chicken and serve.

Maharashtrian Garam Masala (from 660 Curries)

1/4 cup peanuts
2 tbsp white sesame seeds
1 tbsp coriander seeds
1 tsp cumin seeds
8 - 10 dried red chiles, stems removed
1/4 tsp nutmeg shavings
2 - 3 blades mace
1/4 cup shredded unsweetened dried coconut

1. Preheat small skillet over medium-high heat. Add all ingredients except coconut and toast until fragrant, 3 - 4 minutes. Transfer to plate to cool.
2. Return skillet to heat and toast coconut for 15 seconds. Add to plate.
3. Once cool to touch, grind until texture resembles finely ground black pepper.

No comments:

Post a Comment