Recipe courtesy of Tanya Holland
Peanut Coated Chicken Thigh Tenders with Curry Coconut Sauce


For Sauce:
  • 2 tablespoons minced garlic
  • 2 tablespoons fresh grated ginger
  • 1 cup chopped white onion
  • 1 tablespoon massala spice mixture
  • 1 1/2 cups dry white wine
  • 3 cups chicken stock
  • 1 can unsweetened coconut milk
  • Honey
  • Salt and pepper
  • 1 1/2 cups flour
  • 3 tablespoons dry massala spice mix (recipe to follow)
  • 3 teaspoons salt
  • 2 teaspoons ground pepper
  • 2 eggs
  • 2 tablespoons milk
  • 1 cup toasted lightly salted peanuts
  • 1 1/2 teaspoons red chili flakes
  • 2 pounds boneless and skinless chicken thighs
  • 1/2 cup vegetable oil
Massala spice mix:
  • 1 teaspoon turmeric
  • 1 teaspoon crushed red pepper
  • 1 tablespoon toasted cumin seeds
  • 1 tablespoon toasted coriander seeds
  • 1/2 teaspoon aniseed
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon toasted fenugreek seeds
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon yellow mustard seeds


For Sauce:

Begin sauce by sweating garlic, ginger and onions in saucepan. Add spice mixture and white wine and cook until almost dry, add chicken stock and coconut milk. Bring to a boil and simmer for 20 minutes, season to taste with honey, salt and pepper. Strain.

Blend flour with massala spice mix, salt and pepper and place in shallow dish. Beat eggs with milk and place in separate shallow dish. In food processor, pulse peanuts with crushed red pepper and 2 tablespoons of the massala/flour mixture and place in shallow dish. Season chicken with salt and pepper and roll in flour mixture, then roll in egg mixture and finally in peanut mixture. Heat vegetable oil on medium-high heat and fry coated tenders for about 15 minutes. Drain excess oil on paper towels and serve with sauce.

Massala spice mix:

Grind in coffee grinder or with mortar and pestle.

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