Potentially the fastest curry you will make in the history of ever. Basically the only thing you’re waiting on is the rice so feel free to cook that ahead of time to make it EVEN faster.
Crispy Skinned Chicken Curry in a hurry
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6 - 8 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Serves: 6 - 8 People
Ingredients
- 500 g Cooked rice
- 1 jar Green curry paste
- 3 tins Coconut cream
- 2 Limes
- 1 cube Palm sugar, (1 tsp)
- 1 tbsp Fish sauce
- 2 bunches Broccolini
- 300 g Snow peas
- 4 Chicken marylands with skin on
- 1 bunch Coriander
- Olive oil
Method
- 1)
Cook rice.
- 2)
Add green curry paste, coconut cream, zest of 2 limes, palm sugar and fish sauce to a pot on high heat.
- 3)
Bring pot to simmer, then add broccolini and snow peas. Bring back to simmer then turn off heat – approx 5 mins on heat.
- 4)
Put salt on chicken on skin side. Cook on super high heat in pan with some olive oil for approx. 7 mins (skin side down), then 2 mins (skin side up). You want the chicken skin to be super cripsy.
- 5)
Serve rice with curry sauce and greens on top then top with sliced chicken and some chopped coriander.