Delicious mild hot curry with delicate creamy taste. It’s goes perfect with crispy chicken bites. I cook separately the curry, the chicken bites and the rice so that each element of the dish keeps its own flavour and only on a plate they meet together.
Start with the rice – I usually cook rice in a rice cooker but if you don’t have it you can cook the rice in the oven which is pretty much the same technic and gives the same result – perfect fluffy rice.
Then – marinate the chicken pieces in soda and lemon juice. Fry the chicken very quickly on a hot pan to keep it moist and succulent. Longer you cook the chicken drier it becomes.
To make the curry sweat the onions and then add the curry paste in a hot pan until sticky and then add the coconut milk. Use only full fat milk otherwise it will split while cooking.
And then voila – all ingredients meet on a plate. This is my Padang-style curry with crispy chicken bites.
- 1/2 cup rice
- 1 1/4 cup water
- 1/4 tsp salt
- 250 g chicken breast
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1 tbsp lemon juice
- 3-4 tbsp plain flour
- 1/2 tbsp coarse black pepper
- rapeseed oil for frying
- 1 tbsp rapeseed oil
- 1 small onion
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp lemon zest
- 1/4 tsp dried mint
- 1/8 tsp chilli powder
- 1/8 tsp ground turmeric
- 200 ml coconut milk
- 1 tsp garlic paste
- salt and pepper to taste
- drizzle of lemon juice
- fresh coriander to garnish
- Place the rice, water and salt in an oven safe pan, put the lid on and place the pan into preheated to 200C oven for 35 mins.
- Cut the chicken into small pieces. Cover with salt, soda and lemon juice. Leave to marinate for 15 mins.
- Meanwhile, make curry. Heat the oil in a skillet, add the onion and a ladle of water and sweat until soft and translucent.
- Make a curry paste - mix together ground cumin, ground coriander, lemon zest, dried mint, chilli powder and ground turmeric with a little water.
- Add the paste to the onion and fry in a hot pan until sticky.
- Gently pour in the coconut milk, stirring constantly, then mix in garlic paste, salt and pepper.
- Drizzle with the lemon juice and set aside while frying chicken.
- Prepare a shallow plate with the flour and coarse black pepper. Coat each chicken piece in the flour-pepper mixture.
- Heat a pan, drizzle some oil and fry the chicken pieces over medium-high heat very quickly until cooked all over.
- Divide the rice between 2 plates, put chicken pieces, pour over the curry and sprinkle over chopped coriander.