Dinner Tonight: Sweet and Spicy Chicken Curry
The recipe Dinner Tonight: Sweet and Spicy Chicken Curry is ready in approximately 45 minutes and is definitely an awesome gluten free, dairy free, and whole 30 option for lovers of Indian food. For $3.91 per serving, you get a main course that serves 2. One serving contains 864 calories, 28g of protein, and 73g of fat. A mixture of lemon juice, chicken legs, lemongrass, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 11 person have tried and liked this recipe. It is brought to you by Serious Eats. Overall, this recipe earns an excellent spoonacular score of 84%. If you like this recipe, take a look at these similar recipes: Dinner Tonight: Spicy Sweet Potatoes with Lime, Dinner Tonight: Cauliflower and Sweet Potatoes in Spicy Tomato Sauce with Cashews, and Dinner Tonight: Chicken, Lemongrass, and Potato Curry (Ca-Ri Ga).
Servings: 2
Ingredients:
1/4 cup plus 1/2 tablespoon of Canola oil
2 whole chicken legs, split into legs and thighs
2 garlic cloves, chopped
1 tablespoon fresh lemon juice
1 stalk of fresh lemongrass, hard outer layers removed, and white parts thinly sliced
3 dried red chiles, stemmed and seeded
4 fresh red chiles, stemmed, seeded, and chopped
Salt and pepper
4 small shallots, half of them chopped, the other half thinly sliced
1/2 14-ounce can unsweetened coconut milk
1/2 tablespoon water
Equipment:
food processor
frying pan
paper towels
Cooking instruction summary:
Procedures 1 Toss the fresh chiles, dried chiles, lemongrass, garlic, the chopped shallots, and the water into a food processor and blend until it is a paste. 2 Pour 1 1/2 tablespoons of the oil into a large skillet over medium-high heat. Sprinkle the chicken pieces with salt and pepper and then place in the skillet. Cook for 10 minutes, flipping halfway through, until they get nicely browned on both sides. Turn heat to medium and remove the chicken pieces. 3 Dump the paste into the skillet. Cook for 7 minutes, stirring occasionally, until all the water has evaporated. Pour in the coconut milk, stir well, and then return the chicken to the skillet. Cover the skillet, turn heat to medium-low, and cook until the chicken is cooked and the sauce has thickened, about 25 minutes. 4 Pour the rest of the oil into a small skillet. Turn the heat to medium and add the sliced shallots. Cook, stirring occasionally, until the shallots are golden brown. This should take about 10 minutes. Remove the shallots and drain on some paper towels. 5 Remove the chicken from the skillet. Divide the chicken between a few plates. Add the lemon to the sauce, stir well, and then spoon the sauce over the chicken pieces and sprinkle with the fried shallots. Season with salt and pepper to taste.
Step by step:
1. Toss the fresh chiles, dried chiles, lemongrass, garlic, the chopped shallots, and the water into a food processor and blend until it is a paste.
2. Pour 1 1/2 tablespoons of the oil into a large skillet over medium-high heat. Sprinkle the chicken pieces with salt and pepper and then place in the skillet. Cook for 10 minutes, flipping halfway through, until they get nicely browned on both sides. Turn heat to medium and remove the chicken pieces.
3. Dump the paste into the skillet. Cook for 7 minutes, stirring occasionally, until all the water has evaporated.
4. Pour in the coconut milk, stir well, and then return the chicken to the skillet. Cover the skillet, turn heat to medium-low, and cook until the chicken is cooked and the sauce has thickened, about 25 minutes.
5. Pour the rest of the oil into a small skillet. Turn the heat to medium and add the sliced shallots. Cook, stirring occasionally, until the shallots are golden brown. This should take about 10 minutes.
6. Remove the shallots and drain on some paper towels.
7. Remove the chicken from the skillet. Divide the chicken between a few plates.
8. Add the lemon to the sauce, stir well, and then spoon the sauce over the chicken pieces and sprinkle with the fried shallots. Season with salt and pepper to taste.
Nutrition Information:
covered percent of daily need
