Coconut Curry & Chicken Medallions
This is one of those simple dishes that looks complicated, but it's not. The steps for some can seem daunting, but it's straightforward. Mis-en-place is the key to everything.
This is not a precise recipe but more of a guide, and once mastered, the possibilities of creating other dishes are endless.
It all starts out with Chicken Thighs, but it will work well with Breasts. Here is a link to other ones I've done. Using Breasts for your muse will require Activa-Rm, aka Meat-Glue.
First, debone the thigh and maybe save bones for stock. Season both sides with your favorite rub or just plain salt. This is where the rubber meats (pun intended) the road.
This seasoning is an all-purpose seasoning and works great with chicken. If you have no idea how you will finish, which is often the case with me, I would only use salt. But you could use a plethora of seasonings to accommodate a specific dish. How about a Bruschetta Seasoning to reflect maybe an Italian dish. Perhaps a Chinese 5-Spice to work with an Asian dish?
When I made these, I had no idea that they would be used in a curry dish. Although this seasoning worked well, had I known I was making curry in advance, I would have made a custom rub or purchased a storebought Asian one.
I have made and written about this process many times before. If this write-up is not adequate for you to replicate, please consult my other posts. This process does not change regardless of the protein you are using. Having several sizes of plastic wrap hands is helpful. If you are doing something large like a roast having an 18" or 24" is essential.
Spread out plastic wrap on top of a cutting board or something similar. Start rolling, stretching the plastic wrap to create a tight log.
After about 6-8 Evolutions, this should be adequate. Hold both ends twisting in the opposite direction to create a perfect Roulade. The Roulade will become shorter and have a larger diameter as you twist, and it will become very dense. Use Butcher twine to tie off. This may take two people.
Refrigerate for a minimum of 24-Hours.
Yes, the 24-Hrs is necessary to bind the proteins. Vacuum Seal.
Making Medallions- Cut off the ends and unroll the chicken. Set up a breading station, and slice into desired thickness. I used simple panko but feel free to experiment. I would have used Italians seasonings and breadcrumbs if I were making an Italian version.
If eating right away, refrigerate for about an hour, which helps the breading stay intact during Frying. Refrigeration dries them slightly, reducing moisture. While frying, the excess moisture will steam and could make the breading fall off if not dry.
For long-term storage, place on a rack and freeze. Once frozen, store in bags. Make sure to defrost before Frying.
Spinach- Chopped Shallots, Garlic, and Green Onion. Saute for a few minutes, then toss in Spinach or a combo of Spinach and Bokchoy (Add salt and pepper). Add just a little of the Pineapple Juice from the can and cover. Let it steam a bit and toss around until done.
Now on to the Frying- If the Medallions are partially frozen, you need to fry at a lower temp like 325f to ensure the center is heated through before the outside becomes too dark. If at room temp, crank it up to 375-400f.
Plating- I used molds to keep the shape and look pretty. I used Jasmine Rice. Stack them: Rice, Spinach, Pineapple Slice (Alternatively, you could fry them too), Medallion. Add the
Curry Sauce with some nuts or Cashews, Bean Sprouts, Cilantro, and Green Onion.
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