Saturday, March 12, 2011

Pan Fried Chicken with sauce

Delicious! Use a high quality fragrant coconut milk for the best outcome.
  • 6-8 skinless boneless chicken thighs, defrosted
  • 1 t cayenne
  • 1 t cumin (heaping)
  • 1 t turmeric
  • 1 t coriander
  • salt + pepper
  • oil
  • 1 T fresh ginger, chopped
  • 3 cloves garlic, chopped
  • 1 carrot, chopped
  • 1 tomato, seeded, diced
  • 1 can coconut milk
  1. In a shallow container, mix cayenee, cumin, turmeric and coriander.
  2. Coat each chicken piece thoroughly in spice mixture.
  3. Sprinkle with salt and pepper.
  4. Heat (cast-iron) pan to medium. Add 1 T oil. Cook chicken (each side about 4 minutes) until juices run clear. Remove to serving bowl.
  5. Add more oil. Lightly fry the garlic and ginger for 2 minutes. Add the carrot, frying another 3 minutes.
  6. Add the tomato. Cook another 5 minutes.
  7. Stir in coconut milk. Simmer for 5 minutes.
  8. Add the chicken back into the pan. Simmer for 5-10 minutes.
  9. Server over rice.
Variations
  • Add peas for something green.
  • Use onion instead of/in addition to carrots.
  • Add 2 jalapeno peppers with the garlic.
  • Garnish with basil or parsley.
Notes
10/30/11 Made for dinner, peas thrown in with the coconut milk. Served with rice and steamed broccoli. 7 thighs, plenty left over - especially sauce.
2/15 Made for dinner with extra large can of coconut milk, diced water chestnuts (excellent for texture, leftover from making jiaozi), 2 carrots, no tomato.

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