COCONUT SAUCE FOR CHICKEN RECIPES

Steps:

• Mix all the marinade ingredients together and rub well into and over the chicken legs in a non-reactive container, making sure to go into the slits. Refrigerate for at least an hour.

  When you’re ready to cook, preheat the oven to 200°C/400°F/gas mark 6. Lightly brush the chicken with oil, then place on a baking tray. Slide the tray into the middle of the oven and cook for 30–40 minutes, or until done. (Pierce the thickest thigh to check: the juices should run clear with no trace of pink. Cook for a little longer if needed.) Remove from the oven and rest for five minutes.

  Meanwhile, put the 3 tablespoons of oil into a medium-sized frying pan, about 20 centimetres (8 inches) in diameter, and set it over a medium heat. When it’s hot, add the onion, frying for about five minutes or until the pieces brown at the edges. Add the garlic, ginger and green chilli. Stir for a minute. Add the tomato and cook until soft, about three minutes. Add the ground cumin and coriander, the turmeric, chilli powder and salt, stirring all the while. Mix in the coconut milk and bring to a boil. Cook rapidly over a medium-high heat, stirring, until the sauce thickens a bit. Place the chicken in the sauce to heat through, spooning the sauce over it. Remove from the heat. Take the chicken pieces out, put them on a warmed serving plate and pour the sauce over the top. Serve with the lime wedges and garnish with the coriander.

Steps:

• For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
• Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
• Remove from heat and cover, if will continue to thicken off the heat.
• To prepare the chicken:.
• Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
• While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
• Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked, adding even more lime juice as needed for moisture.
• Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
• Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
• Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
• Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
• You may have extra sauce, which keeps about 2 days covered in the fridge, a nice dip for chicken fingers.