Charantes-style Thai Chicken By Marie-Jo

 
Charantes-style Thai Chicken by Marie-Jo

Marie-Jo loves to surprise her guests and regularly adapts foreign recipes which use unusual ingredients for our B&B’s evening meals. This recipe was adapted to our Charantes region by adding some Cognac. It enjoyed further success with our B&B guests who voted it “dish of the year”.

06/03/2013

Ingredients for 6 people

  • ​6 chicken breast fillets
  • 2 tablespoons raisins
  • 3 tablespoons salted peanuts
  • 1 clove garlic
  • 1 tablespoon groundnut oil
  • 1 ½ teaspoons curry powder
  • 150 to 200ml coconut milk
  • Coriander seed and salt in a grinder
  • Cognac

Method

Place the raisins in a small bowl and cover them with Cognac, then leave overnight to soak.

Roughly chop the chicken breasts and fry in a little oil.
When they are golden brown, pour over enough Cognac to flame them.
Turn down the heat and simmer for 15 to 20 minutes, then add the soaked raisins and remove from the heat. 
Put the peanuts in a blender and blend until they form a smooth paste.
Peel the garlic and chop very finely.
Remove the chicken breasts and raisins from the frying pan and wipe clean.
Heat the groundnut oil in the pan and add the peanut paste and garlic, and cook until it starts to brown (around 3 minutes).
Add the curry powder and coconut milk and cook for another 5 minutes
Grind the coriander seed and salt over the pan to taste.
Add the chicken breasts and raisins to the sauce and mix well.
Serve when the chicken is piping hot with rice. 

TIME REQUIRED: approx. 30 minutes

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