This exotic dish will warm you deep inside. I love tantalizing Asian spices like turmeric, coriander, and Thai ginger. Easy to prepare, just marinate the chicken, roll in coconut flakes, and bake until crispy! And it tastes absolutely divine with my No-Peanut Sauce! The secrets to its flavor are Turmeric and Galangal, also called Thai ginger.
Galangal is somewhat 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.
BTW the Hing is optional, and you can always substitute garlic. I adore the distinctive flavor of Hing, also called Asafetida, a powdered natural resin used in East Indian cuisine. It is often found in Sattvic diets which prohibit the use of onions and garlic. Hing is not available in groceries, so I buy it in my local herb shop or online. Look for an unprocessed version without added flour or sugar. 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 help grind the larger spices. Serves 4.
- 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
- 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)
- 2 cups shredded unsweetened coconut flakes
- 2 teaspoons ground turmeric
- 1/4 teaspoon unprocessed salt
- 1 lb chicken tenders, or boneless breasts cut in strips about 1-inch wide
- Blend or mix the marinade. Soak chicken tenders in it 12-24 hours, refrigerated.
- Preheat oven to 425º F. Cover 2 baking trays with parchment paper.
- 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.
- 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!
No Replies to "Kashmiri Curry Chicken Tenders"