Chicken with peanut butter, curry and coconut milk

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Chicken with coconut milk, curry and peanut butter

Thursday, July 18, 2013 01:15 + to quote book

Lately I've been interested in testing with coconut milk - fortunately, for the first time in the city I found a huge batch for sale :)) Well, chicken and coconut milk are just a friendly and very spiritual company!

Ingredients:
700 gr.
chicken fillet; 1 can (400 g) coconut milk;
3-4 tbsp.
peanut butter; 1-1.5 tbsp.
curry powder; 5-7 stalks of green onions;
3-5 cloves of garlic;
1/4 hot pepper (or more, to taste);
Zest of 1 lime (finely grated);
Juice of 1/2 lime;
A few sprigs of parsley;
Sea salt (optional);
Olive oil;
Peanut butter (optional)

Chop the onion (set aside a couple of feathers), garlic (peel), and pepper (remove seeds and membranes beforehand, wash). Heat a couple of tablespoons of oil in a frying pan and fry over moderate heat for 1-2 minutes, transfer to a separate bowl.

Wash the chicken fillet, dry it and cut into medium pieces. Transfer to the same frying pan, increase the heat and fry for 7-10 minutes, stirring, until the meat turns white.

Add coconut milk (only the “pulp”, drain off excess liquid), reduce the heat and simmer the chicken under the lid for about 10 minutes, or a little longer - the meat should become soft.

Add peanut butter, curry and, as needed, salt ***spices, paste and herbs and so add saltiness***, stir.

Return the garlic, onion and pepper, add the zest and lime juice, stir and leave for another 5 minutes. At this step, you can splash in a little (almost a spoonful) of peanut oil, but if not, EV olive oil, in general, you can do without this touch make do. The result will be a tasty, satisfying, quite spicy (you can reduce the amount of spices) dish! Perfect with rice, especially the jasmine variety. Before serving, sprinkle with remaining onion and parsley.

Chicken with peanut butter, curry and coconut milk

From chicken fillet, peanut butter, curry seasoning and coconut milk, you can prepare an unusually tasty and very original oriental-style dish.

Ingredients

green onion trunks (7 pieces);
freshly squeezed lime juice (from half the fruit);
chicken fillet (800 g);
grated lime zest (1 fruit);
peanut butter (to taste);
concentrated coconut milk (400 ml);
fresh hot pepper (1/4 pod);
unsweetened peanut butter (4 tablespoons);
fresh sprigs of curly parsley (4 pieces);
peeled large cloves of garlic (6 pieces);
curry powder (1.5 tbsp);
finely ground sea salt (to taste)

Recipe for making a dish at home

Chicken with peanut butter, curry and coconut milk

Set aside two green onions, chop the remaining greens and pour into a frying pan, add peanut butter, chopped garlic cloves and some fresh pepper, very finely chopped.
Fry the fragrant contents of the frying pan with constant stirring for 2 minutes, then transfer the prepared ingredients to a separate bowl.
Wash the chicken fillet well in advance and cut it not very coarsely, and place the poultry meat in the frying pan in which the fragrant ingredients were previously prepared.
Then increase the heat and fry the chicken pieces for 5 minutes with constant stirring. Once the meat turns snow-white, pour concentrated coconut milk into the frying pan. Thoroughly stir the chicken meat in coconut milk, then reduce the heat, cover the dish with a lid and simmer the poultry meat for 10 minutes under the lid.
Place peanut butter in a frying pan, add a little salt and spices to taste, add curry and chopped herbs, then return the previously fried fragrant ingredients. Pour lime juice into the same frying pan, add finely grated zest, mix everything and cook for about five to ten minutes over low heat.

We recommend:

Helpful Tips:

Spiced chicken meat cooked in coconut milk, garnish with remaining green onions, serve hot with fluffy fragrant rice.

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Chicken Curry in Coconut Peanut Sauce - Recipe

Chicken curry in coconut-peanut sauce is a beautiful dish that will add richness and flavor to regular chicken dishes.

Ingredients:

700 gr. chicken breasts, cut into 2.5 cm pieces
225 gr. frozen chopped green beans (thawed)
225 gr. frozen pepper strips (thawed)
2 tbsp. l. canola oil
Salt and ground dark pepper

For the sauce:

1.5 tbsp. coconut milk
1/2 tbsp. chicken broth
1 tbsp. l. reddish curry paste
1/3 tbsp. peanut butter with chunks
2 tbsp. l. coffee sugar
2 tbsp. l. lime juice plus wedges for decoration
Coconut rice (see recipe below)
Coriander sprigs for decoration

Coconut rice:

3/4 tbsp. coconut milk
1 tbsp. chicken broth
Juice of 1/2 lime
2 tbsp. frisky rice
1/4 tbsp. toasted sweet coconut

Manufacturing:

Heat the oil in a large skillet over evenly high heat.
Add the chopped chicken, season with salt and cook until cooked through, stirring occasionally, about 5 minutes.
Add green beans and pepper strips.
Continue cooking for 3 minutes.

Start preparing the peanut curry sauce while the chicken is roasting.

In a medium bowl, combine all sauce ingredients.
Pour the sauce into the pan over the chicken and vegetables and stir.
Raise the heat to high and bring the contents of the pan to a boil, stirring occasionally.
Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes.
Serve with coconut rice or plain boiled rice.

Coconut rice:

In a medium saucepan, combine coconut milk, chicken broth, lime juice and rice.
Bring to a boil over evenly high heat.
Remove from heat and leave covered for 7-9 minutes.
Stir the rice with a fork and add the coconut flakes.
Serve.

To toast coconut flakes, place them in a dry frying pan over evenly low heat. Fry, stirring occasionally, until golden brown.

Chicken satay

Anyone who has been to the countries of Southeast Asia probably remembers the personal food that is practically everywhere in towns, in the form of long sticks with small kebabs. They are prepared from a wide variety of goods. This is the so-called satay or satay - a breathtakingly tasty, widespread and very popular dish, which is served with various sauces.

It is believed that this dish has Indonesian roots, although it can be found even far to the north of the mainland and even in the Land of the Rising Sun. These are small kebabs. They are prepared from any kind of meat, poultry, mushrooms and even vegetables. It is noticeable that long sticks are often made of bamboo, although you can often find dried thick veins of palm leaves, reeds or other plants.

By the way, local residents do not insist on the authorship of the dish. I read somewhere that the principle of frying goods on skewers could have come from the Arab states or India. By the way, one of the most popular meat options contains a richness of curry and turmeric, which is often typical for India. Although, as for me, frying raw meat skewered on a stick in the fire was still practiced by primitive people.

In Indonesia, classic chicken skewers, skewered on a stick and grilled over charcoal, are served with a very tasty roasted peanut sauce with lots of additives. Pieces of meat are dipped in sauce and eaten. On the streets, merchants sell meat prepared according to their own recipes; they will also offer a completely unique sauce, which is not similar to the same one nearby.

What kind of chicken meat is best to use for small kebabs?

Chicken fillet or white meat comes out slightly dry when fried. It is best to eat reddish meat - thigh, cleaned of skin and fat. Simply cut it into small pieces and marinate in a fairly rich marinade.

In any case, when choosing ingredients for skewering, you need to take into account one fundamental point - this is a very small dish, and you will have to cut the meat or poultry into small pieces. They must be tight so as not to slip or tear. Marinating the pieces is a must. The marinade provides the flavor of the meat, which in combination with the sauce gives a unique combination of taste. When cooking at home, try to use ingredients that can be easily purchased in a hypermarket. In fact, when my daughter and I decided to cook chicken skewers, we simply purchased everything we needed in one store - without special search.

Ingredients for satay

Chicken meat (cleaned legs) 1 kg
Lime for serving

For the marinade

For the sauce

How to cook satay

We prepared chicken satay using reddish meat, boneless thigh, peeled from films and fat. They sell very comfortable “sets” of meat - the freshest chicken that has not been frozen. You just need to cut off the remaining fat and cartilage. It is also worth removing small pieces that are difficult to thread onto skewers. You need to make sure in advance that you have beech skewers at home for kebabs - they are sold in packs of 50-100 pieces.