When the weather cools down, Vikas Khanna has just the dish to satisfy your comfort food cravings.
Her Coconut Ginger Chicken “is a very indulgent and forgiving one-pot recipe with just two steps,” says the chef and owner of hot spot Bungalow, New York’s popular new Indian restaurant.
“It came about spontaneously with ingredients from my pantry, but it’s very versatile,” she adds. “Sometimes I add a tablespoon of peanut butter for a thicker, creamier sauce. You can also add chopped vegetables.”
The MasterChef The Indian judge suggests serving it with “warm flatbread or rice for a light dinner.”
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Vikas Khanna’s Coconut Ginger Chicken Drumsticks
1 (13.5 oz.) can coconut milk, well shaken and mixed
2 tablespoons fresh lemon juice (from 1 lemon), plus slices for serving
2 tablespoons of olive oil
1½ teaspoons kosher salt
1 teaspoon of freshly ground black pepper
1 (3-inch) piece fresh ginger, peeled and minced
4 cloves of garlic, chopped
1 serrano chili, deseeded and minced
2½ lbs. small chicken drumsticks (about 8)
1 tablespoon oyster sauce
1 tablespoon of soy sauce
1 tablespoon of tomato paste
Fresh cilantro leaves
Hot cooked basmati rice, to serve
1. Combine coconut milk, lemon juice, oil, salt, pepper, ginger, garlic, and serrano chile in a large bowl. Add chicken legs; toss to coat evenly. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
2. Transfer the chicken with the coconut milk mixture to a large oven; cook over high heat until boiling. Reduce heat to low; stir in oyster sauce, soy sauce and tomato paste. Cook uncovered, turning the chicken occasionally, until the sauce is completely reduced and a thermometer inserted into the thickest part of the chicken registers at least 165°, 1 hour to 1 hour, 20 minutes. Sprinkle with cilantro and serve with basmati rice and lemon wedges on the side.
Serves: 4 Active time: 20 minutes Total time: 4 hours, 20 minutes
Categories: Trends
Source: HIS Education