Directions
- 1Marinate the chicken in powdered spices with a bit of oil to help combine.
- 2Leave to marinate while you prep your onions and garlic.
- 3In a shallow pan, heat some oil and fry the chicken on medium heat, skin side down, until the skin is crispy.
- 4Flip and cook for a further few minutes.
- 5Remove the chicken from the pan but leave the juices.
- 6Add in the onion, tomato paste, Gochujang paste and cook for 5 minutes until jammy.
- 7Add the garlic and cook for a further two minutes.
- 8Pour in the entire tin of coconut milk, add the lime leaf and let it come to a simmer.
- 9Chuck the chicken back in and let that simmer for about 15 minutes or until the chicken is cooked through.
- 10Serve with rice, lime, and coriander.
Ingredients
- 6 chicken thighs, deboned
- 3 tsp paprika
- 1 pinch MSG
- 1 tsp ginger powder
- 2 tsp gochugaru flakes
- 400 ml tin coconut milk
- 1 small red onion, diced
- 3 cloves of garlic, diced
- 1 tablespoon tomato paste
- 1 tablespoon Gochujang paste
- 1 lime leaf
- 1 avocado oil
- 0.25 juice of lime per person
- 1 Coriander, optional
Equipment
shallow pan
Tips
- Don't worry if chicken is not cooked all the way through initially after frying.
- Cook until the sauce is jammy after adding onion, tomato paste, and Gochujang paste.
- Serve with rice, lime, and coriander.
- If spice intolerant, sub gochujang for a mild Japanese curry paste.
- If no tomato paste, use tomato sauce and add a bit of chicken broth and brown sugar.
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