If you are looking to wow in the flavor department then this Butternut Squash Risotto and Curry Fried Chicken Recipe is a must try!
Servings: 6
Prep Time: 30 minutesminutes
Cook Time: 1 hourhour
Marinade in Refrigerator overnight: 8 hourshours
Total Time: 9 hourshours30 minutesminutes
Ingredients
For the Chicken:
3chicken thighs
3chicken legs
2cupsof buttermilk
3clovesof garlic
1inchtrimmed piece of fresh ginger
1tablespoonof fish sauce
1cupof flour
1cupof corn starch
1/4cupof yellow curry powder
Kosher salt and fresh cracked pepper to taste
1 to 2cupsof canola oil
For the Risotto:
1small diced yellow onion
1cuppeeled and small diced celeriac root
1ounceof unsalted butter
2cupsof arborio rice
1cupof chardonnay wine
32ouncesof vegetable stock
2cupsof peeled and small diced butternut squash
1 15ouncecan of coconut milk
chopped fresh mint
chopped fresh basil
sliced green onions
Kosher salt and fresh cracked pepper to taste
Instructions
Chicken: Using a fine grater, grate the garlic and ginger into a plastic bag and then add in the chicken, fish sauce, buttermilk, season with salt and pepper and marinade in the refrigerator over night.
In a bowl whisk together the flour, corn starch, curry powder and salt and pepper.
Remove the chicken from the buttermilk and coat each piece thoroughly in the flour mixture and place it in a large saute pan on medium high heat with canola oil and cook until the chicken is golden brown on all sides and cooked throughout. You can finish in the oven on 350° for 8 to 10 minutes.
Risotto: In a large pot on medium heat with butter, add in the onions to caramelize. Once brown add in the celeriac root and brown.
Next, add in the arborio rice and toast for 3 to 4 minutes. Deglaze with chardonnay while continuing to stir until the wine has been absorbed.
Add in 6 to 8 ounces of vegetable stock at a time while continuing to stir until it has been absorbed by the rice and then continue the process until it is gone.
Finish the rice with coconut milk, salt and pepper, and fresh herbs.
To Plate: Put the risotto in a bowl along with a few pieces of curry fried chicken.