Coconut Curry Chicken with Lemongrass Sauce

Coconut Marinade

- 1 can light coconut milk
- zest from 2 limes
- juice from 2 limes
- creamy peanut butter
- apple vinegar
- sugar
- salt
- pepper
- ginger
- honey

Add ingredients to taste. Marinate trimmed chicken thighs for 4 hours; it's said not to leave the chicken marinading overnight (vinegar and other acidic components denaturing proteins), but I did, and the chicken was fine. Texture was not too soft.

Make a dry rub with the following; curry, salt, pepper, cardamom, a little cayenne pepper. Rub onto chicken about 30 minutes prior to grilling.

Lemongrass Sauce

- 3 stalks lemongrass (use the more tender part of the lemongrass)
- Use cheesecloth to make a bouquet garni of cilantro
- 2 TBsp butter
- 4 cipollini onions diced (or shallots)
- 2 pieces diced ginger
- 2 cloves diced garlic
- zest from 1 lime
- 1 cup light coconut milk
- 3 cups chicken stock
- dash of curry

1. Melt butter in saucepan.
2. Add in onions, ginger, garlic, lemongrass, and sweat.
3. Then add in coconut milk, chicken stock, lime zest, dash of curry, cilantro bouquet garni.
4. Bring to a boil, then let simmer ~ 20 minutes.
5. Remove bouquet garni.
6. Blend with immersion blender.
7. Strain through chinoise.
8. Put back onto stove top, cook off excess liquid, and let thicken.
9. Spoon liberally over chicken.