Fast Water
10-27-2007, 09:38 PM
In my quest to prove that there are over 100,000 different chicken dishes I set out for a different flavour and combined a couple techniques.
This recipe really amounts to chicken karri but with a couple twists.
6 Small or medium Chicken breast halves - with skin and fat
1/4 cup of flour
3 T Canola oil
1 T Butter
1 Medium Onion
1 Clove garlic - fine chop
10 White Mushrooms - quartered
1 Can of chicken stock - reduced salt or salt free
1/4 cup White wine - dry or sweet
1/2 can of Coconut milk
2 T Ginger - fresh grated
2 T Ginger - candied medium chop
1 t Lemon
1 t Lemon zest
The amount of the following spices are as you see fit but are very important.
Coriander seed - ground
Fennel seed - ground
Chili powder
Red pepper
Turmeric
Cinnamon
Salt
Black Pepper
Set your oven to 300 degrees.
Use some of the spices to make a a rub for the chicken. After applying the rub, season the chicken with salt to draw out protein laden moisture. Dredge in flour.
Heat a SS pan over med/high flame and add the oil and butter.
Chicken
Add the chicken skin side down and cook for 4 minutes or until golden brown. Turn and cook for another 4 minutes. Place chicken on sheet pan and place in oven. Drain any collected juices on the sheet pan into the skillet.
Sauce
Start building your sauce by adding the onions, mushrooms and garlic to the pan. Do not let the fond burn. Add a little oil a needed. Do not burn the garlic. After a few minutes de-glaze with chicken stock and white wine. Work all the fond from the pan.
OK Getting away from Europe, start adding the spices listed above for a more South-Central Asia flavour. Reduce by half.
Now Instead of a dairy for the curry add the coconut milk, gingers and lemons for a SE Asian flavour. Allow to simmer for 20 minutes or so.
CHECK FOR SEASONING. Salt and black pepper
Serve this sauce on medium grain rice and over the chicken.
I recommend steamed broccoli with lemon-butter as well.
Enjoy - :food:
EDIT: Do not fully cook the chicken on the stove top. It should be raw in the center when placing in the oven.
This recipe really amounts to chicken karri but with a couple twists.
6 Small or medium Chicken breast halves - with skin and fat
1/4 cup of flour
3 T Canola oil
1 T Butter
1 Medium Onion
1 Clove garlic - fine chop
10 White Mushrooms - quartered
1 Can of chicken stock - reduced salt or salt free
1/4 cup White wine - dry or sweet
1/2 can of Coconut milk
2 T Ginger - fresh grated
2 T Ginger - candied medium chop
1 t Lemon
1 t Lemon zest
The amount of the following spices are as you see fit but are very important.
Coriander seed - ground
Fennel seed - ground
Chili powder
Red pepper
Turmeric
Cinnamon
Salt
Black Pepper
Set your oven to 300 degrees.
Use some of the spices to make a a rub for the chicken. After applying the rub, season the chicken with salt to draw out protein laden moisture. Dredge in flour.
Heat a SS pan over med/high flame and add the oil and butter.
Chicken
Add the chicken skin side down and cook for 4 minutes or until golden brown. Turn and cook for another 4 minutes. Place chicken on sheet pan and place in oven. Drain any collected juices on the sheet pan into the skillet.
Sauce
Start building your sauce by adding the onions, mushrooms and garlic to the pan. Do not let the fond burn. Add a little oil a needed. Do not burn the garlic. After a few minutes de-glaze with chicken stock and white wine. Work all the fond from the pan.
OK Getting away from Europe, start adding the spices listed above for a more South-Central Asia flavour. Reduce by half.
Now Instead of a dairy for the curry add the coconut milk, gingers and lemons for a SE Asian flavour. Allow to simmer for 20 minutes or so.
CHECK FOR SEASONING. Salt and black pepper
Serve this sauce on medium grain rice and over the chicken.
I recommend steamed broccoli with lemon-butter as well.
Enjoy - :food:
EDIT: Do not fully cook the chicken on the stove top. It should be raw in the center when placing in the oven.