Coconut & Lime Crispy Chicken Curry

Serves 2
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Directions

  1. 1Coat the chicken in the salt and paprika.
  2. 2Coat the chicken in the salt and paprika.
  3. 3Coat the chicken in the salt and paprika.
  4. 4Fry off on a high heat skin side down for around 10 mins until it is crispy.
  5. 5Fry off on a high heat skin side down for around 10 mins until it is crispy.
  6. 6Fry off on a high heat skin side down for around 10 mins until it is crispy.
  7. 7Turn the heat down then flip over and cooker for another 5 mins.
  8. 8Turn the heat down then flip over and cooker for another 5 mins.
  9. 9Turn the heat down then flip over and cooker for another 5 mins.
  10. 10Once cooked remove from the pan & discard any fat from the meat.
  11. 11Once cooked remove from the pan & discard any fat from the meat.
  12. 12Once cooked remove from the pan & discard any fat from the meat.
  13. 13To the same pan add a drizzle of oil, shallots & chilli then fry off for 5 mins.
  14. 14To the same pan add a drizzle of oil, shallots & chilli then fry off for 5 mins.
  15. 15To the same pan add a drizzle of oil, shallots & chilli then fry off for 5 mins.
  16. 16Add the stock pot & 100ml water leaving to simmer for a few mins until the stock pot has dissolved.
  17. 17Add the stock pot & 100ml water leaving to simmer for a few mins until the stock pot has dissolved.
  18. 18Add the stock pot & 100ml water leaving to simmer for a few mins until the stock pot has dissolved.
  19. 19Add in the garlic, ginger, coconut milk, soy sauce, fish sauce & the juice of the lime. Stir together then bring to a simmer.
  20. 20Add in the garlic, ginger, coconut milk, soy sauce, fish sauce & the juice of the lime. Stir together then bring to a simmer.
  21. 21Add in the garlic, ginger, coconut milk, soy sauce, fish sauce & the juice of the lime. Stir together then bring to a simmer.
  22. 22Grate in the zest of the lime and add the chopped coriander.
  23. 23Grate in the zest of the lime and add the chopped coriander.
  24. 24Grate in the zest of the lime and add the chopped coriander.
  25. 25Add the chicken back in to the pan and leave to simmer for another 10 mins until the chicken is cooked through.
  26. 26Add the chicken back in to the pan and leave to simmer for another 10 mins until the chicken is cooked through.
  27. 27Add the chicken back in to the pan and leave to simmer for another 10 mins until the chicken is cooked through.
  28. 28Serve with jasmine rice & veg then top with the garnish if using it.
  29. 29Serve with jasmine rice & veg then top with the garnish if using it.
  30. 30Serve with jasmine rice & veg then top with the garnish if using it.

Ingredients

  • 4 boneless chicken thighs
  • 4 boneless chicken thighs
  • 4 boneless chicken thighs
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 1 red chilli
  • 1 red chilli
  • 1 red chilli
  • 1 chicken stock pot
  • 1 chicken stock pot
  • 1 chicken stock pot
  • 200 ml coconut milk
  • 200 ml coconut milk
  • 200 ml coconut milk
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • bunch fresh chopped corriander
  • bunch fresh chopped corriander
  • bunch fresh chopped corriander
  • spring onion
  • spring onion
  • spring onion
  • green chilli
  • green chilli
  • green chilli
  • coriander
  • coriander
  • coriander
  • drizzle oil
  • drizzle oil
  • drizzle oil
  • 100 ml water
  • 100 ml water
  • 100 ml water
  • jasmine rice
  • jasmine rice
  • jasmine rice

Equipment

pan