chicken | Jenna's Everything Blog

I love coconut and I love peanut sauce, which is why this recipe first caught my eye. The recipe looked simple enough, with the bulk of the ingredients simply being whisked together into a sauce. And asparagus? Heck yeah–love that stuff too. After some tweaks and the addition of fresh green beans, here’s the recipe. If you like peanut sauce, chances are you’ll like this! If not, I’d say your chances are . . . well, slim to none.

Ingredients

(Serves 6)

For the sauce:

½ cup peanut butter
1 14.5 oz can coconut milk
1 TBS Thai red curry paste
1 TBS lime juice
1 TBS soy sauce
2 TBS fish sauce
2 tsp sesame oil
1-2 TBS honey (to taste)
1 pinch black pepper
1 pinch cayenne pepper
1 pinch cinnamon
1-2 tsp sriracha

For the chicken:

1 TBS coconut or vegetable oil
1 large onion
3 cloves garlic
1.25 lbs boneless, skinless chicken breasts or thighs
1 bunch asparagus
½ lb green beans
Optional garnishes: peanuts, sriracha, unsweetened coconut flakes, cilantro, green onions, etc.

At this point, it looks like too many ingredients for this to be anything akin to ‘easy.’ But don’t worry! We’re just going to pour and sprinkle and drump, and most of those ingredients can go straight back into the pantry.

That’s right–drump. I have decided that what started as a typo is now going to become a permanent part of my vocabulary. And I haven’t quite nailed down the technical definition, so I’m open to suggestions before I contact my friend Merriam Webster.

And by the way, what kind of a first name is “Merriam”? Is it a typo for “Miriam” that turned into a name in the same way that ‘dump’ turned into ‘drump’? Maybe Merriam and I are more connected than I ever imagined.

Oh, the questions I have on a daily basis.

So: whisk together all the ingredients for the sauce.

You can adjust the flavors to your liking—add more sriracha for spice, more honey for sweetness, more lime juice for acidity, etc.

It’s hard to judge what it may or may not need if you taste it now (like I did), but if you taste it later once it’s hot and in the pot, your taste buds will be able to direct you more clearly.

If the asparagus stalks are thick, halve them lengthwise:

If they’re thin, you can leave them be. While you’re at it, snap off the tough ends. Cut the asparagus and green beans into 2-inch lengths on the diagonal.

Chop the onion, mince the garlic . . .

. . . and cut the chicken into bite-sized cubes.

Heat the oil over medium-high heat in a large pot or Dutch oven. When hot, add the onion and garlic.

Cook until the onion is softened, stirring occasionally.

Add the chicken to the pot, and cook for about 8 minutes, until golden.

That chicken sure is a disturbing shade of mauve at this point. But that will soon be rectified, thanks to the discovery of fire made long, long ago by a hairy man named Uggl. Or Oogf. Or maybe it was a hairy woman–the hair makes things hard to distinguish, sort of thing.

Not that I was looking . . . and not that I was even there. Anyway.

Add the sauce to the pot . . .

. . . lower the heat, cover the pot, and simmer for about 8 minutes.

Thank you, Uggl. Your discovery sure is coming in handy today.

Stir in the green beans and asparagus . . .

(don’t be like me and add WAY too many green beans) . . . and cook for 5 or so minutes or until crisp-tender.

If the sauce seems too thick at this point, thin it out with more coconut milk or water. Also, don’t forget to taste and adjust the seasonings to your liking. Everyone is different. No two mouths are not on fire.

(Strongbad, anyone?)

All done!

Serve over rice, with as few or as many of the garnishes as you please.

Personally, I’m all about the extra peanuts and the coconut flakes, though I didn’t have the patience to toast mine.

On the downside, my veggies were kind of floppy the following day when I reheated the curry–so leave them on the crisp side of crisp-tender that first night if you know it’s going to become part of your leftovers stash.

But overall–très goodé!

Click here for printer-friendly version: Chicken with Coconut-Lime Peanut Sauce

I’ve been following and reading Prerna’s blog “Indian Simmer” for a while. She cooks traditional Indian dishes and takes the most beautiful and artistic pictures of food. After reading about her kitchen and seeing her gorgeous photography for months, I finally got around to making one of her recipes. And oh man, is it good.

Perfectly spiced . . . perfect consistency and texture . . . perfect tenderness of the chicken . . . ‘perfect’ is the operating word here, in case you hadn’t noticed.

And once ‘perfect’ has been thrown out there, well . . . I don’t really have anything left to say.

Ingredients

(Serves 5)

4 red chilies
6 cloves garlic
1 TBS grated fresh ginger
¼ cup white wine vinegar
1 ½ lbs chicken thighs
1 tsp cloves
1 TBS cumin
½ tsp cardamom seeds
1 tsp cinnamon
1 tsp turmeric
½ TBS whole peppercorns
4 TBS vegetable oil
1 ½ tsp mustard seeds
1 large onion
2 tsp salt
Cilantro, to garnish

De-seed and mince the red chilies.

I was wary of the heat, so I only used 2. BUT! I totally should have used 4. The heat (for me) was barely noticeable with 2.

Mince the garlic . . .

. . . and grate the ginger. After shouldering tons of guilt for letting my ginger shrivel in the fridge due to un-prompt usage, I finally followed someone’s advice and froze it. I keep frozen lumps of ginger, and when I’m ready to use them, I grate them with my microplane zester.

Works like a charm! Seriously. You’d think that grating frozen ginger would be tough–but it practically grates itself as I watch in wonder.

Soak the chilies, ginger, and garlic in the vinegar for half an hour.

Grind them or process them to make a paste.

My mortar and pestle experience wasn’t exactly ideal, since the liquidiness and the bashing together made for a very splashy time. So I recommend using a little food processor. However, the dish didn’t seem to suffer because the garlic and chili were in chunks.

At this point, I happily poured the mixture on the chicken thighs for the hour of marination to begin.

Then I remembered that I was supposed to chop up the chicken.

Whoops.

No harm done, ultimately. Unless you consider the additional pictures of raw chicken harmful.

My thumb. It looks gross. The chicken renders it totally unphotogenic, man.

Anyway, marinate the chicken in the chili paste for 1 hour in the refrigerator.

Grind the cloves, cumin, cardamom seeds, cinnamon, turmeric, and peppercorns in a spice or coffee grinder.

The smells are heavenly, people. This alone is a reason to make Indian food: to experience a world of scented spices.

Once everything is nicely ground up, mix in the salt.

Dice up the onion. I love dicing onions.

I hope you do too, because I certainly do a lot of that on this here blog.

Heat the oil over medium high heat in a large pot or Dutch oven. Add the mustard seeds . . .

. . . and when they start to pop, add the diced onion.

Note: the smell of mustard seeds heating is simply wonderful. And totally not what you’re thinking it might be if you’ve never smelled it before.

Cook the onion for 6-8 minutes, until the onion is softened and starting to brown. Add the marinated chicken with any accumulated juices to the pot, and stir fry for 4-5 minutes.

Add the dry spice mix . . .

. . . and stir it around until the chicken is evenly coated.

Cover the pot, turn the heat down to low, and cook for 30 minutes, stirring and scraping the bottom of the pot about every 7 minutes to avoid burning the sauce.

You may be thinking to yourself: but wait! There’s practically no sauce involved! Where is this ‘curry sauce’ that’s supposed to happen?

Well, the liquid released from the chicken and onion and such will somehow magically make things work. Just believe me. And believe Prerna. She’s an expert.