Sweet And Spicy Chicken Curry Recipe

Sweet And Spicy Chicken Curry Recipe


  • 4 (whole)  Chicken legs, split into legs and thighs
  • 1/2c +1tbsp. vegetable oil
  • 1 tbsp. water
  • 4 med. shallots, coarsely chopped (3) thinly sliced
  • 3  coarsely chopped garlic cloves
  • 2 stalks.  fresh lemon stalks, tender inner white bulbs only, thinly sliced
  • 5 small  dried red chilies, seeded
  • 8 fresh long red chilies like Holland, seeded and coarsely chopped
  • freshly ground pepper as per taste
  • 2 tbsp. fresh lemon juice
  • unsweetened coconut milk (1can about 14 ounces)
  • Kosher salt according to taste

Method of preparation:

Take a food processor, include coarsely sliced shallots, garlic, lemongrass, fresh and dried red chilies and water in it and after that process them to make a great paste. Take a big deep fry pan, position it to overheat. Heat 3 tablespoons of oil in it. Take chicken, spray salt over it and cook it in a pan for about 10 minutes by turning its sides as soon as. Prepare it over moderately high heat up until it gets brown and after that position it in a plate. Now turn the heat to moderate and include the Chile paste in it. Prepare it for about 7 minutes by stirring frequently until the paste gets brown. Mix coconut milk in it and put the chicken again in the pan. Cover the pan partly and keep it to simmer for about 25 minutes over moderately low heat up until the chicken gets prepared and gravy gets thickened. Take a frying pan of medium size, location it over moderate heat. Heat the rest of vegetable oil in it and fry the sliced shallots in it for about 10 minutes until they get golden brown and then drain them on paper towels. Place the cooked chicken on a plate. Include lemon juice to the sauce and mix salt and pepper in it. Then spread the sauce over the chicken and after that sprinkle the shallots over it and serve it.


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