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Salted Chicken with Crunchy Peanut Chutney

Lately, I’ve been cooking at home a lot, but I don’t have enough time to share the experiences in my blog. It’s been a busy month. We’ve just come back from a long road trip and Kerala visit, the furniture remodeling is going on, and I commit to complete a 50,000 words novel at Nanowrimo. I feel a little guilty for not being able to keep up with the blogging stuff so I decided to make time for it. Now I blog during lunch when my stomach feels happy the most.

Yaseen and I made pan fried salted chicken with crunchy peanut chutney today. We also threw some caramelized baby carrot on the side. This dish is super easy. It can be served with rice or noodle.

Salted Chicken with Crunchy Peanut Chutney

Ingredients: (2 servings)

For chicken

200 gm chicken breast- sliced into bite size

A pinch of sea salt

2 tbsp oil for pan-frying

For Peanut Chutney

1 cup raw peanut

2 tbsp sugar

1 tbsp vinegar

Juice of 1 lime

1 tsp salt (you can also use fish sauce to taste if you like)

1 green chili

2 cloves garlic

1/2 cup hot water

Preparation

  1. Sprinkle sea salt over chicken and rub well.
  2. Heat the oil in the pan until smoking hot, add chicken, and fry the chicken until golden brown.
  3. To make chutney, roast peanut over the medium heat. When the peanut start cracking and the skin turns brown then it’s cooked. Let the peanut cool down and peel the skin off.
  4. Add roasted peanut, sugar, vinegar, lime juice, salt, chili and garlic in food processer. Blend roughly to get a slightly grainy texture. If you want a creamy sauce, then go ahead blend it until smooth.
  5. Gradually add hot water into the peanut mixture and stir to get the desired consistency. I made mine rather thick, so less hot water. Check the seasoning and adjust as you like.
  6. Serve peanut chutney along or over pan-fried salted chicken. Add some veggies along your dish will be very nice.

I love the smell of freshly roasted peanut. The flavor of the sauce is well balanced. I just adore the simplicity of pan-fried salted chicken. When you done it right, it’s super crispy on the outside and very moist and tender on the inside. We serve this with rice, but you can try it with some stir-fried noodle as well.

Have a nice day,
Tes

3 comments to Salted Chicken with Crunchy Peanut Chutney

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