Curry japonais crémeux
Directions
- 1Season the chicken thighs with curry powder, paprika, garlic powder, turmeric, salt, and pepper.
- 2Place the chicken skin-side down in a cold pan without oil. Cook gradually until the fat renders and the skin is crispy, then turn and finish cooking.
- 3Remove the chicken and set aside, then sauté the cubed onions in the residual chicken fat.
- 4Add soy sauce, light coconut milk, and curry cubes to the pan. Let the cubes melt and the sauce thicken, adding water if necessary.
- 5Slice the chicken, serve over rice, and pour the sauce over the top.
Ingredients
- 400 g chicken thigh
- 1 tsp curry powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp turmeric
- salt
- pepper
- 100 g onion, cubed
- 10 g soy sauce
- 200 ml light coconut milk
- 36-40 g golden curry cubes
Equipment
pantongswooden spoonstrainer
Tips
- You can use chicken breast instead of chicken thighs for a lighter option.
- If the chunks of onion bother you, you can strain the sauce.
