{"id":1628,"date":"2017-08-22T15:33:17","date_gmt":"2017-08-22T13:33:17","guid":{"rendered":"http:\/\/p503576.mittwaldserver.info\/?p=1628"},"modified":"2019-03-02T15:35:10","modified_gmt":"2019-03-02T14:35:10","slug":"curry-peanut-chicken","status":"publish","type":"post","link":"https:\/\/christianjuergens.de\/en\/curry-peanut-chicken\/","title":{"rendered":"CURRY PEANUT CHICKEN"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;section&#8221; _builder_version=&#8221;3.0.47&#8243; custom_padding=&#8221;0px|0px|54px|0px&#8221;][et_pb_row use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;2&#8243; parallax_method_1=&#8221;off&#8221; parallax_method_2=&#8221;off&#8221; admin_label=&#8221;row&#8221; _builder_version=&#8221;3.0.47&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_image src=&#8221;https:\/\/christianjuergens.de\/wp-content\/uploads\/Curry-Erdnuss-Huhn-1.jpg&#8221; _builder_version=&#8221;3.0.87&#8243; animation=&#8221;off&#8221; sticky=&#8221;off&#8221; border_style=&#8221;solid&#8221;][\/et_pb_image][et_pb_text _builder_version=&#8221;3.19.18&#8243; border_style=&#8221;solid&#8221;]<\/p>\n<h3><strong>Preparation<\/strong><\/h3>\n<p>Rinse chicken breast with cold water and pat dry. Cut the meat into 2 cm cubes. Clean, wash and dry the spring onions. Cut the sticks into 4 cm long pieces. Cut 2 cm from the bottom of the asparagus and peel the lower third and cut the stalks into 4 cm long pieces.<\/p>\n<p>Grind peanuts finely in a food processor (Vitamix). Peel garlic and ginger and chop finely.<\/p>\n<p>Heat 2 tbsp of sunflower oil in a large pan or wok, sear the chicken from all sides, remove from the pan and set aside.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<h3><strong>Ingredients<\/strong><\/h3>\n<ul>\n<li>500 g chicken breast without skin<\/li>\n<li>1 bunch of spring onions<\/li>\n<li>1 bunch of green asparagus<\/li>\n<li>100 g roasted unsalted peanuts<\/li>\n<li>2 cloves of garlic<\/li>\n<li>30 g ginger<\/li>\n<li>4 tbsp sunflower oil<\/li>\n<li>300 g Basmati rice<\/li>\n<li>1 tbsp red Thai curry paste<\/li>\n<li>3 tbsp soy sauce<\/li>\n<li>400 ml chicken stock<\/li>\n<li>Juice of 1 lime<\/li>\n<li>1 handful of Thai basil leaves<\/li>\n<li>\u00bc coriander bunch<\/li>\n<li>Salt<\/li>\n<li>Freshly ground black pepper<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;2&#8243; custom_padding=&#8221;8px|0px|0px|0px&#8221; parallax_method_1=&#8221;off&#8221; parallax_method_2=&#8221;off&#8221; _builder_version=&#8221;3.0.47&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<p>Reduce the temperature, heat the rest of the oil and fry the asparagus pieces on a low heat for about 3 minutes. Add the spring onions and fry for another 2 minutes. Remove the vegetables from the pan and set aside.<\/p>\n<p>Cook the basmati rice.<\/p>\n<p>Meanwhile, add ground peanuts, garlic and ginger without fat to the pan and roast over medium heat until the peanuts turn light brown. Add the curry paste, roast briefly and deglaze with soy sauce. Add chicken stock and lime juice and simmer slowly for about 10 minutes. Return the chicken and vegetables to the pan and cook for 2-3 minutes. Season to taste with salt and pepper.<\/p>\n<p>Serve the chicken in the sauce with basmati rice and sprinkle with chopped Thai basil and coriander.<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;3.19.18&#8243; border_style=&#8221;solid&#8221;]<\/p>\n<h3><strong>Tip<\/strong><\/h3>\n<p>Kikok chicken is well suited for this.<\/p>\n<p>Feeding the chicken with non-genetically modified maize gives it its yellow colour. The animals are reared without antibiotics and are subject to regular independent quality control. Incidentally, the name Kikok is a fantasy name consisting of the German &#8220;Kikiriki&#8221; (English \u201ccock-a-doodle-doo) of a vital chicken and the &#8220;Coq&#8221; of a fleshy chicken for gourmets.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: right;\">This recipe was cooked by Christian J\u00fcrgens as part of the programme <a href=\"http:\/\/www.br.de\/br-fernsehen\/sendungen\/wir-in-bayern\/rezepte\/huhn-haehnchen-curry-erdnuss-rezept-christian-juergens-100.html\">Wir in Bayern<\/a>\u00a0on Bavarian television.<br \/>Image source:\u00a0<a href=\"http:\/\/www.br.de\/br-fernsehen\/sendungen\/wir-in-bayern\/rezepte\/huhn-haehnchen-curry-erdnuss-rezept-christian-juergens-100.html\">Wir in Bayern<\/a>.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;section&#8221; _builder_version=&#8221;3.0.47&#8243; custom_padding=&#8221;0px|0px|54px|0px&#8221;][et_pb_row use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;2&#8243; parallax_method_1=&#8221;off&#8221; parallax_method_2=&#8221;off&#8221; admin_label=&#8221;row&#8221; _builder_version=&#8221;3.0.47&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_image src=&#8221;https:\/\/christianjuergens.de\/wp-content\/uploads\/Curry-Erdnuss-Huhn-1.jpg&#8221; _builder_version=&#8221;3.0.87&#8243; animation=&#8221;off&#8221; sticky=&#8221;off&#8221; border_style=&#8221;solid&#8221;][\/et_pb_image][et_pb_text _builder_version=&#8221;3.19.18&#8243; border_style=&#8221;solid&#8221;] Preparation Rinse chicken breast with cold water and pat dry. Cut the meat into 2 cm cubes. Clean, wash and dry the spring onions. Cut the sticks into 4 cm long pieces. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1631,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"<header class=\"entry-header\"><h2 class=\"entry-title\">STECKERLFISCH IN DER KARTOFFEL MIT KR\u00c4UTERQUARK VON CHRISTIAN J\u00dcRGENS<\/h2><\/header><div class=\"entry-content\"><h2>\u00a0<a href=\"http:\/\/cj-magazin.de\/wp-content\/uploads\/2015\/09\/image1.jpg\"><img class=\"size-medium wp-image-619\" src=\"http:\/\/cj-magazin.de\/wp-content\/uploads\/2015\/09\/image1-500x375.jpg\" alt=\"Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens\" width=\"500\" height=\"375\" \/><\/a><\/h2><p class=\"wp-caption-text\">Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens<\/p><p><strong>Zutaten<\/strong><\/p><p><strong>F\u00fcr den Kr\u00e4uterquark<\/strong><br \/> \u2013 2 EL Quark, 20%<br \/> \u2013 1 TL Schmand<br \/> \u2013 1 TL Cr\u00e8me fra\u00eeche<br \/> \u2013 Salz<br \/> \u2013 wei\u00dfer Pfeffer aus der M\u00fchle<br \/> \u2013 Cayennepfeffer<br \/> \u2013 1 Prise Zucker<br \/> \u2013 Zitronensaft<br \/> \u2013 \u00bd TL feine Schnittlauchr\u00f6llchen<br \/> \u2013 \u00bd TL fein gehackte feine Petersilie<br \/> \u2013 1 Msp. fein gehackter Thymian<\/p><div id=\"attachment_627\" class=\"wp-caption alignnone\"><p><a href=\"http:\/\/cj-magazin.de\/wp-content\/uploads\/2015\/09\/image9.jpg\"><img class=\"size-medium wp-image-627\" src=\"http:\/\/cj-magazin.de\/wp-content\/uploads\/2015\/09\/image9-500x375.jpg\" alt=\"Zutaten Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens\" width=\"500\" height=\"375\" \/><\/a><\/p><p class=\"wp-caption-text\">Zutaten Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens<\/p><\/div><p><strong>F\u00fcr den Steckerlfisch<\/strong><br \/> \u2013 4 Sardinenfilets, entgr\u00e4tet<br \/> \u2013 \u00bc TL fein gehackter Knoblauch<br \/> \u2013 2 TL Oliven\u00f6l<\/p><p><strong>F\u00fcr die Kartoffeln<\/strong><br \/> \u2013 2 kleine Pellkartoffeln, frisch gekocht<br \/> \u2013 Paprika edels\u00fc\u00df<br \/> \u2013 Paprika rosenscharf<br \/> \u2013 Cayennepfeffer<br \/> \u2013 Salz<br \/> \u2013 wei\u00dfer Pfeffer aus der M\u00fchle<\/p><p><strong>Au\u00dferdem<\/strong><br \/> \u2013 Keim\u00f6l zum Braten<br \/> \u2013 Zitronensaft<br \/> \u2013 Petersilie<br \/> \u2013 Kr\u00e4uter und Blumen zum Garnieren<\/p><p><strong>Und so wird\u2019s gemacht:<\/strong><br \/> <iframe src=\"https:\/\/www.youtube.com\/embed\/_x7cFJqqL78?feature=oembed\" width=\"500\" height=\"281\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/p><p>Zubereitung Video Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens<\/p><p><strong>Zubereitung<\/strong><\/p><p>Quark mit Schmand und Cr\u00e8me fra\u00eeche verr\u00fchren und mit den restlichen Zutaten f\u00fcr den Kr\u00e4uterquark abschmecken. F\u00fcllen Sie ihn in einen Spritzbeutel mit glatter T\u00fclle.<\/p><p>Die Sardinenfilets absp\u00fclen und trockentupfen. Marinieren Sie sie in mit Knoblauch verr\u00fchrtem \u00d6l.<\/p><p>Die Pellkartoffeln werden quer halbiert und an den unteren Enden abgeschnitten, damit sie stehen. Die Schnittfl\u00e4chen werden mit Paprika, Cayennepfeffer, Salz und Pfeffer bestreut. Br\u00e4unen Sie die Kartoffeln unter dem Grill oder im Backofen bei starker Oberhitze unter mehrmaligem Wenden goldbraun.<\/p><p>Die Sardinenfilets werden der L\u00e4nge nach auf Holzspie\u00dfe gesteckt und in wenig \u00d6l auf der Hautseite goldbraun gebraten, kurz gewendet und herausgenommen. Salzen und Pfeffern Sie die Filets, betr\u00e4ufeln sie mit Zitronensaft und bestreuen sie mit Petersilie.<\/p><p>Die Kartoffeln werden auf vier kleine Teller gesetzt und eine Haube aus Kr\u00e4uterquark darauf gespritzt. Die Steckerlfische werden in die Kartoffel gesteckt und mit Kr\u00e4utern und Blumen ausgarniert.<\/p><p>\u00a0<\/p><p>Text-Quelle: Christian J\u00fcrgens<br \/> Bild-Quelle: Christian J\u00fcrgens<\/p><p>Bilder von oben nach unten<br \/> Titel- und Beitragsbild Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens<br \/> Zutaten Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgen<br \/> Video Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens<\/p><\/div>","_et_gb_content_width":"","footnotes":""},"categories":[17],"tags":[],"class_list":["post-1628","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-3-stars-for-every-day-and-occasion"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>CURRY PEANUT CHICKEN - Christian J\u00fcrgens<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/christianjuergens.de\/en\/curry-peanut-chicken\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CURRY PEANUT CHICKEN - Christian J\u00fcrgens\" \/>\n<meta property=\"og:description\" content=\"[et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;section&#8221; _builder_version=&#8221;3.0.47&#8243; custom_padding=&#8221;0px|0px|54px|0px&#8221;][et_pb_row use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;2&#8243; parallax_method_1=&#8221;off&#8221; parallax_method_2=&#8221;off&#8221; admin_label=&#8221;row&#8221; _builder_version=&#8221;3.0.47&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_image src=&#8221;https:\/\/christianjuergens.de\/wp-content\/uploads\/Curry-Erdnuss-Huhn-1.jpg&#8221; _builder_version=&#8221;3.0.87&#8243; animation=&#8221;off&#8221; sticky=&#8221;off&#8221; border_style=&#8221;solid&#8221;][\/et_pb_image][et_pb_text _builder_version=&#8221;3.19.18&#8243; border_style=&#8221;solid&#8221;] Preparation Rinse chicken breast with cold water and pat dry. Cut the meat into 2 cm cubes. Clean, wash and dry the spring onions. Cut the sticks into 4 cm long pieces. [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/christianjuergens.de\/en\/curry-peanut-chicken\/\" \/>\n<meta property=\"og:site_name\" content=\"Christian J\u00fcrgens\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/christianjuergens.de\" \/>\n<meta property=\"article:published_time\" content=\"2017-08-22T13:33:17+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-03-02T14:35:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/christianjuergens.de\/wp-content\/uploads\/Curry-Erdnuss-Huhn-e1503421554558.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"355\" \/>\n\t<meta property=\"og:image:height\" content=\"200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin_cj\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin_cj\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/christianjuergens.de\/en\/curry-peanut-chicken\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/christianjuergens.de\/en\/curry-peanut-chicken\/\"},\"author\":{\"name\":\"admin_cj\",\"@id\":\"https:\/\/christianjuergens.de\/#\/schema\/person\/dc5657c0b9cca21977126626e31b37ab\"},\"headline\":\"CURRY PEANUT CHICKEN\",\"datePublished\":\"2017-08-22T13:33:17+00:00\",\"dateModified\":\"2019-03-02T14:35:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/christianjuergens.de\/en\/curry-peanut-chicken\/\"},\"wordCount\":563,\"publisher\":{\"@id\":\"https:\/\/christianjuergens.de\/#organization\"},\"image\":{\"@id\":\"https:\/\/christianjuergens.de\/en\/curry-peanut-chicken\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/christianjuergens.de\/wp-content\/uploads\/Curry-Erdnuss-Huhn-e1503421554558.jpg\",\"articleSection\":[\"3 stars for every day and occasion\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/christianjuergens.de\/en\/curry-peanut-chicken\/\",\"url\":\"https:\/\/christianjuergens.de\/en\/curry-peanut-chicken\/\",\"name\":\"CURRY PEANUT CHICKEN - 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Cut the meat into 2 cm cubes. Clean, wash and dry the spring onions. Cut the sticks into 4 cm long pieces. 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