Coconut Milk Curry Chicken

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I’ve always been a fan of Thai food and one of my most loved dishes is chicken satay. The subtle spiciness combined with the natural wholesome chicken flavor always leaves me craving more. Well, that and the disappointingly small portions restaurants always provide (I mean I spent how much for this chicken of the gods?). Fortunately for both my stomach and my wallet, I found a moderately cheap and fast alternative that can be prepared at home. I personally don’t own a grill so this tasty alternative is fried in a pan, but bonus points if you skewer and char your meat like a true champion.

Coconut Milk Curry Chicken

Ingredients
1 can coconut milk (8 oz. or so)
1.5 tablespoons turmeric powder
1.5 tablespoons coriander powder
1-3 teaspoons of chili powder (depending on spiciness)
2-3 tablespoons Fish Sauce (can be obtained from most Asian stores)
2 lb. chicken breast
Optional:
Freshly chopping coriander (approximately 3-5 tablespoons worth)

Required Materials
Oil (Any of an edible variety. You honestly think that’s the important part here?)
Frying pan (duh)
Closed (preferably airtight) container

Instructions
Dispose of any excess fat or skin from the chicken breast and cut into mouthful-sized pieces approximately ½ in. or 1 cm in thickness. Width and length are less important, although I try for 2 in. by 4 in. (5 cm by 10 cm for those of us who like SCIENCE).

In a closed (preferably airtight container) mix the coconut milk, spices, fish sauce, and chopped coriander until an approximately homogenous mixture is attained.

The more airtight your container is, the longer the chicken will last without cooking. If it has a locking lid, the chicken will last a week. Otherwise, cook within 2 days of preparation.

Taste the marinade. The end result should be slightly (but distinctly) salty. Adjust spices to taste.

This is mainly a step because I’m not a smart man and forgot the exact amounts of the various spices (sue me).

Place chicken into container and mix to coat all pieces in marinade. Leave chicken to marinate for a minimum of 15 minutes. To raise flavor levels to the max, let sit for a full 24 hours.

Add enough oil to cover the bottom of the frying pan and heat on med/high. Don’t drown the chicken. We’re not deep frying.

Cook the chicken in the oil (approximately 5-6 minutes per side). Your end goal should be a lovely golden yellow fringed with brown. If your chicken is only yellow, cook it longer. The excess coconut milk in the frying pan should begin to crust when it’s done.

Post and recipe by Nahien Sharif.

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