Exotic Chicken with Coconut and Peanuts
Main course
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Cook Time
1 h 10 min
Servings
4
Difficulty
Hard
Prep Time
25 Min
Description
This coconut and peanut chicken is an exotic and flavorful dish, perfect for a special dinner or festive occasion. The combination of coconut milk with toasted peanuts creates a creamy and enveloping sauce, while the green chili adds a spicy touch that enhances the taste of the chicken. I often prepare it when I want to impress my guests with an original and tasty dish. The preparation takes a little time, but the end result is truly exceptional. Serve it with basmati rice for a complete and satisfying meal!
Ingredients (11 ingredients)
-
1 piece Chicken
-
400 ml Coconut milk
-
150 g Toasted peanuts
-
4 piece Tomatoes
-
2 tbsp Tomato paste
-
2 piece Onions
-
3 piece Green chili
-
1 pinch Salt
-
1 pinch Black pepper
-
4 tbsp Peanut oil
-
250 ml Water
Preparation (14 steps)
Preparation of the onions
Two medium onions peeled and cut into thin rounds. Set aside.
Blanch the tomatoes
Put water in a saucepan and bring to a boil. Immerse the tomatoes to blanch them. Remove, peel and remove the seeds.
Chop the tomatoes
Tomato pulp chopped with a knife or blended and set aside. To speed up this step you can use ready-made tomato puree.
Chili preparation
Wash three chilies. Set aside one whole and finely chop the other two after removing the seeds. This is an optional ingredient: if you don't like strong flavors, use only half a chopped chili or do without.
Cut the chicken
Cut a chicken into quarters and get two more or less equal pieces from each quarter.
Wash and dry the chicken
Wash them under running water and dry them with a clean cloth or kitchen paper.
Season the chicken
Generously season the pieces of chicken with salt and black pepper on all sides.
Brown the chicken in a pan
Put 3 or 4 tablespoons of peanut oil in a saucepan and heat it up. Add the chicken halves and brown them skin side down, over medium heat for about 5-10 minutes. When they are golden brown on one side, turn them over and brown them on the other as well.
Add the onions
Add the onions to the bowl and mix. Let cook over medium-low heat for about 2 minutes.
Add tomato and concentrate
Add the chopped tomato and 2 level tablespoons of tomato paste to the bowl.
Cooking with coconut milk and water
Add the chopped chilies, 400 ml of coconut milk and 250 ml of water to the bowl. Also add the browned chicken.
Prepare the peanut paste
Put 150-200 g of toasted peanuts in the bowl. Take a ladle of cooking sauce from the pot and add it to the peanuts in the bowl.
Add the peanut paste
Pour the peanut paste into the bowl where the chicken is cooking. Stir and let cook for another 15 minutes.
Final cooking
Add the whole chili to the bowl and cook for another 5 minutes. If the sauce is too thick, dilute it with a little water.
Finished cooking? Great! 🎉
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Created by
Valentina Moretti
5
Rezepte
0
Kochbücher
Tags
Allergens
- Peanuts
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