Kashmiri Curry Chicken Tenders

This exotic dish will warm you deep inside with rich Asian spices like Thai ginger, turmeric, and coriander. Easy to prepare, just marinate the chicken, roll in coconut, and bake until crispy. And it tastes absolutely divine with my No-Peanut SauceThe secret to its flavor is Galangal, also called Thai gingerwhich is spicier than regular ginger root and gives the flavor a tantalizing kick. You can find Galangal in Asian markets, in the grocery ethnic section, or online. Look for Thai Kitchen dried galangal. This recipe is Paleo friendly and dairy-free, using coconut milk instead of the traditional yogurt. It’s also nightshade-free (no tomatoes or peppers), so everybody can enjoy it – see my article Beware of Nightshades. I adore the distinctive flavor of Asafetida, also called Hing, a powdered natural resin used in East Indian cuisine. It is not available in groceries, so I buy it in my local herb shop. Look for an unprocessed version without added flour or sugar. Hing is optional, and you can always substitute garlic. I created this recipe for a party and my guests loved it. That’s a good sign! A blender is easiest for the marinade, to grind the larger spices. Serves 4.

Kashmiri-Curry-Chicken

Kashmiri Curry Chicken Tenders

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Ingredients

    Marinade:
  • 3/4 cup full-fat coconut milk, or goat yogurt (if you tolerate dairy)
  • 1 large egg
  • 2 inches fresh ginger root, diced
  • 1 inch fresh galangal root diced, or 6 slices dried and soaked to soften
  • 3 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/3 cup raw honey to taste
  • 2 tablespoons coconut oil or organic ghee
  • Marinade Spices:
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1/2 tablespoon unprocessed salt
  • 1 tablespoon ground turmeric
  • 1/2 tablespoon ground cumin
  • 1 teaspoon crushed or ground fennel seed
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon ground coriander
  • 2 teaspoons unprocessed hing (asafoetida), or 2 cloves garlic, crushed
  • 1 teaspoon schizandra berries (Wu Wei Zi) (Optional, find in an herb shop)
  • Breading:
  • 2 cups shredded unsweetened coconut flakes
  • 2 teaspoons ground turmeric
  • 1/4 teaspoon unprocessed salt
  • Chicken:
  • 1 lb chicken tenders, or boneless breasts cut in strips about 1-inch wide

Instructions

  1. Blend or mix the marinade. Soak chicken tenders in it 12-24 hours, refrigerated.
  2. Preheat oven to 425º F. Cover 2 baking trays with parchment paper.
  3. Stir together the coconut breading in a shallow wide bowl. Dip the chicken pieces into the coconut, coating them evenly. Place on the baking sheets so they'll bake evenly.
  4. Bake 8 minutes, then turn them over and bake another 8 - 10 minutes until crispy, slightly browned and cooked through. Serve with No Peanut Sauce. Yum!