Fried Chicken Sauce

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Servings: 1 Difficulty: Advanced
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Thai-style savory and satisfying main that brings home-style flavor to your table
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This Thai main features Roughly chopped, Garlic — roughly chopped, Pc fresh root ginger, Peeled and chopped, Lemon grass — roughly chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Fried Chicken Sauce

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 1293.3

Description

This Thai main features Roughly chopped, Garlic -- roughly chopped, Pc fresh root ginger, Peeled and chopped, Lemon grass -- roughly chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Curry pieces:
  2. cut off both legs and thighs together taking as much meat as possible from the carcass at the top of the thigh, separate legs and thighs.
  3. Cut down along breast as far as wing at side of breast bone to expose ribs,
  4. cut through ribs at top along length of breast bone,
  5. cut through ribs at bottom of breast as far as wing,
  6. cut wing at joint with body and
  7. remove breast and wing as one piece,
  8. cut into two approximately one third along breast from wing.
  9. Grind the first 7 ingredients (i.e.
  10. up to and including the turmeric) together into a smooth paste (food processor/pestle and mortar etc).
  11. Heat oil in wide frying pan or wok and
  12. add paste,
  13. stir -
  14. fry until moisture has evaporated and paste has started to brown.
  15. Add chicken pieces and stir well, scrape bottom of pan to prevent sticking.
  16. Cover tightly and
  17. simmer for 35-45 minutes - there should be enough liquid given off from the chicken during cooking but check now and then and
  18. stir .
  19. If chicken does get too dry and starts sticking/burning (and it's never happened to me)
  20. add a tablespoon or so of water and
  21. stir in, scraping residue off bottom of pan.
  22. Shortly before chicken is ready slit open cardamom pods and extract seeds, crush seeds in pestle and mortar and
  23. add to chicken with coriander leaf,
  24. stir and
  25. simmer for a further minute or so, taste and adjust seasoning.
  26. Serve with plain rice or coconut rice.
  27. Drink beer: Singha, Bintang or Tiger beers are excellent, Pilsner Urquell is good too.
  28. Ken Hom has a similar recipe but he omits the Nam Pla and adds 1 tbs.
  29. dry sherry and two tbs.
  30. soy sauce just before the simmering which makes it much more like a Straits Chinese or Nonna dish

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1293.3kcal
% Daily Value *
Total Fat 58.4g90%
Saturated Fat 13.9g70%
Cholesterol 303.0mg101%
Sodium 487.6mg21%
Total Carbohydrate 86.5g29%
Dietary Fiber 14.1g57%
Sugars 56.7g
Protein 98.9g198%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black, blending, cardamom, chicken, chilies, chopped, coriandercilantro, curry, cut, fish, fresh, fried, frying, garlic, ginger, grass, grilling, ground, habaneros, leaf
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