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Pickled Chicken in Spicy Sauce with Coconut Gravy


Ingredients for marinated chicken in spicy sauce with coconut sauce

Ingredients for Marinade:

  1. Broiler chicken 1.5 kilograms
  2. Green chili pepper 12 pieces (5 to 8 centimeters long)
  3. Distilled pure water 50 grams
  4. Salt 1 tablespoon

Ingredients for the filling:

  1. Onion 4 heads
  2. Cashew peeled 100 grams
  3. Raisins black seedless 100 grams
  4. 2 boiled chicken eggs
  5. Sauce ingredients: to taste
  6. Onion 1 head
  7. Dried ground ginger 1 teaspoon
  8. Dried garlic, ground 1 teaspoon
  9. Dried ground fennel 1 tablespoon
  10. Dried ground coriander 1 tablespoon
  11. Garam Masala (Indian seasoning) 1 teaspoon
  12. Distilled pure water 2 cups
  13. Salt to taste to taste

Other ingredients:

  1. Butter 200 grams
  2. Coconut flakes 1 cup
  3. Poppy seeds 2 tablespoons
  4. Pure distilled water 150 grams
  5. Vegetable oil 100 grams
  • Main Ingredients Chicken
  • Serving 1 serving
  • World CuisineAsian, Oriental

Inventory:

Knife, Stove, Deep bowl - 2 pieces, Paper kitchen towels, Rubber gloves, Blender, Tablespoon, Teaspoon, Chef's brush, Plastic wrap, Refrigerator, Cutting board, Frying pan, Kitchen wooden spatula - 2 pieces, Plate - 4 pieces, Oven, kitchen twine (thick thread of several layers impregnated with oil), chef's needle, ducklings with a lid, serving dish

Cooking pickled chicken in hot sauce with coconut sauce:

Step 1: prepare and pickle the chicken.

We clean the broiler chicken carcass with a knife from the remnants of feathers and the inside, remove the kidneys, liver, ventricle, lungs. Now the chicken must be burned so that it does not have thin small hairs. Remove the burner and turn on the stove at full power, gently take the chicken in your hands and turn it in different directions above the fire, so you singe small hairs on its carcasses. Rinse the chicken under running water, dip it with paper kitchen towels in order to get rid of excess fluid, and put in a deep bowl. Then, in order for the chicken to pickle better, make a small incision with a knife along the whole carcass on the legs, hips, chest and under the wings. Now the important point put rubber gloves on your hands! Take 12 pods of hot green chili pepper, rinse them under running water, dry them with paper kitchen towels. Cut the tails, and directly with the seeds put in a blender bowl, pour 50 milliliters of pure distilled water there and pour 1 tablespoon of salt. Grind the ingredients at high speed for 3 -5 minutes to a homogeneous consistency in the form of mashed potatoes. Without removing the gloves, take a cook’s brush in your hand, dip it into a sharp marinade and apply it evenly over all chicken carcasses. Do this so that the marinade gets into all the cuts and in no case remove gloves. If you apply the marinade with your hands, an unpleasant burning sensation will remain on them. Wrap the pickled chicken in plastic wrap and place in a deep bowl. Now it is 2 options, after a couple of hours, the chicken will be ready for further cooking, but the longer you keep it in the marinade, the tastier it will be, so either you leave the chicken to marinate in the refrigerator for 3-4 hours or pickle it in the same refrigerator all night, choose After you.

Step 2: prepare the filling and stuff the chicken.

5 onions peel off the peel, rinse under running water and cut into a medium cube or half rings. Cut one onion separately and put in a separate plate, it will come in handy later. Turn the stove on to a strong level, place a frying pan on it and heat it. In a hot pan with a tablespoon, put 50 grams of butter and fry the chopped onion in it until golden brown for 2-4 minutes stirring it with a spatula. Put the finished onion on a plate. Do not remove the pan from the stove, put it into it again 50 grams of buttermelt it and fry cashew nuts in it for 3 to 5 minutes. Shake the fried cashew nuts with a spatula on a plate. Put the pan again on the stove, put the last third of the butter in it and fry the raisins in melted fat for 2 to 3 minutes. Put the fried raisins on a plate with a spatula. Pre-boiled chicken eggs are peeled off, and so that they do not have small fragments that are difficult to remove by hand, wash the eggs under running water and wipe them with paper kitchen towels. Put the prepared eggs in a plate. The stuffing is ready for stuffing.

Step 3: stuff the chicken.

Preheat the oven to 200 degrees. Take the pickled chicken from the refrigerator, put on rubber gloves and, holding the chicken with one hand, with the other, stuff the carcass with the ingredients prepared for this process. Stuff so that the boiled eggs are in the center, and cashews with raisins and fried onions are on the sides. After that, take the kitchen twine with the chef's needle, and tightly sew up the incision on the belly of the carcass so that the stuffing does not fall out. Bring the legs of the bird together and tightly bind them with twine. Then press the wings of the chicken to her breast, tie the carcass with twine in a circle several times. The chicken is stuffed and tied.

Step 4:.

Take a large ducklings, pour 100 grams of vegetable oil and 100 milliliters of pure distilled water into it. Put the chicken in it, cover and put in the oven. Now you can remove the rubber gloves. While the chicken is baking, soak 2 tablespoons of poppy seeds in 50 grams of pure water for 20 to 25 minutes.

Step 5:.

After 20 minutes, open the oven, pull out the duckweed, remove the lid, the chicken has been steamed and now it needs to be fried. Put the ducklings on a stove that is on a medium level and fry the chicken from all sides, periodically turning it in different directions with two kitchen shovels. Make sure that the chicken is fried on all sides to a beautiful golden color. Gently pull the chicken from the ducklings and place in a deep bowl. Time to make the sauce! Grind the pre-soaked poppy in a blender with 1 a glass of coconut flakes to a pulp consistency. Drain the fat from the duckweed into a bowl, wash it and pat dry with paper kitchen towels. Preheat the ducklings on a medium-level cooker and lay on its bottom 50 grams of butter. Pour one pre-chopped onion into the melted butter, fry the onion until golden brown. Then add 2 cups of pure water and bring it to a boil. Pour 1 teaspoon of ground ginger, garlic, ground ginger, garlic, garam masala (Indian seasoning) and 1 tablespoon of dried ground fennel and coriander into boiling water. Boil water with spices 1 - 2 minutes and pour the fat with the juice in which the chicken was fried, and then add the grinded poppy with coconut. Add salt to taste, move all the ingredients with a wooden spatula and carefully lower the chicken into the ducklings. Screw the stove to a slow fire and cover the lugfish. Stew chicken 1 hour 15 minutes turning her shoulder blades every 15 minutes in different directions. If the water level in the poultry bowl has decreased, you can add a small amount, so that the sauce all the time reaches half the chicken. Carefully put the finished chicken with the help of spatulas onto a dish, pour the gravy into a sauce boat and serve separately.

Step 5: Serve the pickled chicken in a hot sauce with coconut sauce.

Pickled chicken in a hot sauce with coconut sauce is served hot and cut, next to it is a sauce boat with coconut sauce on a large dish. Enjoy your meal!

Recipe Tips:

- - Garlic powder can be replaced with another 2 to 3 garlic cloves.

- - For this dish you can use any kind of onion, Crimean red, ordinary red, leek, white onion.

- - In this way you can cook not only a whole chicken, you can use chicken breast, thighs, drumstick, wings. But do not forget that the smaller pieces of chicken are thinned out, baked and cooked faster than larger ones.