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Peanut Coated Chicken Thighs with Curry Coconut Sauce

Peanut Coated Chicken Thighs with Curry Coconut Sauce is built on Garlic, Fresh Grated Ginger, White Onion, Massala Spice Mixture, and Dry White Wine. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 2 tbsp
• 1 cup
• 1 tbsp
• 1 1/2 cup
• 3 cup
• 1 can
• Honey
• Salt And Pepper
• 1 1/2 cup
• 3 tbsp
• 3 tsp
• 2 tsp
• 2
• 2 tbsp
• 1 cup
• 1 1/2 tsp
• 2 lb
• 1/2 cup

Method (preview)

1. 1

   Begin sauce by sweating garlic, ginger and onions in saucepan.

2. 2

   Add spice mixture and white wine and cook until almost dry, add chicken stock and coconut milk.

3. 3

   Bring to a boil and simmer for 20 minutes, season to taste with honey, salt and pepper.

4. 4

   Strain.

5. 5

   Blend flour with massala spice mix, salt and pepper and place in shallow dish.

6. 6

   Beat eggs with milk and place in separate shallow dish.

7. 7

   In food processor, pulse peanuts with crushed red pepper and 2 tablespoons of the massala/flour mixture and place in shallow dish.

8. 8

   Season chicken with salt and pepper and roll in flour mixture, then roll in egg mixture and finally in peanut mixture.

9. 9

   Heat vegetable oil on medium-high heat and fry coated tenders for about 15 minutes.

10. 10

    Drain excess oil on paper towels and serve with sauce.

11. 11

    Massala spice mix

12. 12

    Grind in coffee grinder or with mortar and pestle.