Padang-Style Curry With Crispy Chicken Bites

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.

My Padang-style curry with crispy chicken bites merge

And then voila – all ingredients meet on a plate. This is my Padang-style curry with crispy chicken bites.

padang-style curry with crispy chicken bites - 6

Padang-Style Curry With Crispy Chicken Bites
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Prep Time
5 min
Cook Time
35 min
Prep Time
5 min
Cook Time
35 min
Ingredients
  1. 1/2 cup rice
  2. 1 1/4 cup water
  3. 1/4 tsp salt
For Chicken
  1. 250 g chicken breast
  2. 1/2 tsp bicarbonate of soda
  3. 1/4 tsp salt
  4. 1 tbsp lemon juice
  5. 3-4 tbsp plain flour
  6. 1/2 tbsp coarse black pepper
  7. rapeseed oil for frying
For Curry
  1. 1 tbsp rapeseed oil
  2. 1 small onion
  3. 1/2 tsp ground cumin
  4. 1/2 tsp ground coriander
  5. 1/4 tsp lemon zest
  6. 1/4 tsp dried mint
  7. 1/8 tsp chilli powder
  8. 1/8 tsp ground turmeric
  9. 200 ml coconut milk
  10. 1 tsp garlic paste
  11. salt and pepper to taste
  12. drizzle of lemon juice
  13. fresh coriander to garnish
Instructions
  1. 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.
  2. Cut the chicken into small pieces. Cover with salt, soda and lemon juice. Leave to marinate for 15 mins.
  3. Meanwhile, make curry. Heat the oil in a skillet, add the onion and a ladle of water and sweat until soft and translucent.
  4. Make a curry paste - mix together ground cumin, ground coriander, lemon zest, dried mint, chilli powder and ground turmeric with a little water.
  5. Add the paste to the onion and fry in a hot pan until sticky.
  6. Gently pour in the coconut milk, stirring constantly, then mix in garlic paste, salt and pepper.
  7. Drizzle with the lemon juice and set aside while frying chicken.
  8. Prepare a shallow plate with the flour and coarse black pepper. Coat each chicken piece in the flour-pepper mixture.
  9. Heat a pan, drizzle some oil and fry the chicken pieces over medium-high heat very quickly until cooked all over.
  10. Divide the rice between 2 plates, put chicken pieces, pour over the curry and sprinkle over chopped coriander.
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