Preheat bring a large pot (with a lid) of salted water to the boil. bbq grill or hot plate to medium-high (if using). pat chicken dry with paper towels and place in a large bowl with all remaining zingy bbq chicken ingredients. mix to combine and set aside to marinate for 5–10 minutes.. Pat chicken thighs dry with paper towels and season with salt. add a drizzle of oil to a large, non-stick frying pan on medium-high heat (choose a pan with a lid as it will be needed later). in two batches, sear chicken for 2-3 minutes on each side until golden (thighs do not need to be cooked through at this point). set aside on a plate.. Add chicken and fry for 8-10 minutes or until lightly golden. add coconut milk, soy sauce and kaffir lime leaves and simmer for about 8 minutes until chicken is cooked through and sauce has intensified in colour and thickened slightly. season to taste with lime juice..
Add chicken and curry paste to pot and cook for 1–2 minutes. add coconut cream and stock, stir and bring to a boil on high heat. as curry comes to a boil, prepare remaining curry ingredients.. Spoon chicken mix into 4-5 ramekins, muffin tins or 1 large dish. top with mash then remaining parmesan. bake for 15 minutes, turn oven to high grill and cook a further 2 minutes, or until golden.. Pat chicken dry with paper towels and toss in a bowl with crushed coriander seeds, salt, brown sugar and a drizzle of olive oil. leave to marinate (at room temperature) for 20 minutes or so..
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