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...