Chicken Recipes

Weeknight Spicy Chicken

Name: Weeknight Spicy Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 large chicken thighs; 1 tsp salt; 2 tsp turmeric; 2 Tbsp cili boh; 30 g shredded coconut or breadcrumbs (optional); 125 ml vegetable oil; ½ tsp black pepper; 60 ml water; 1 small handful cherry tomatoes; 1 handful peas; 2 large onions; 5 cloves garlic; 5 red chillies; 2 sprigs curry leaves (omit if unavailable); 2 Kaffir lime leaves (omit if unavailable and finish with coriander leaves (cilantro); 1 Tbsp cili boh; 2 Tbsp oyster sauce; 2 Tbsp tomato ketchup; 1 Tbsp sweet soy sauce

4 servings

portions

15 minutes

temps actif

55 minutes

temps total

Commencer à Cuisiner

Ingrédients

4 large chicken thighs

1 tsp salt

2 tsp turmeric

2 Tbsp cili boh

30 g shredded coconut or breadcrumbs (optional)

125 ml vegetable oil

½ tsp black pepper

60 ml water

1 small handful cherry tomatoes

1 handful peas

2 large onions

5 cloves garlic

5 red chillies

2 sprigs curry leaves (omit if unavailable)

2 Kaffir lime leaves (omit if unavailable and finish with coriander leaves (cilantro)

1 Tbsp cili boh

2 Tbsp oyster sauce

2 Tbsp tomato ketchup

1 Tbsp sweet soy sauce

Instructions

Prep Work

marinate

Marinate the chicken with the turmeric, salt, cili boh and coconut (or breadcrumbs) if using, and set aside.

mix

Mix all the sauce ingredients in a small bowl and set aside.

peel

Peel, halve, then slice the onion thinly.

chop

Finely chop the garlic and slice the red chillies.

Let's get cooking

heat

Heat the oil in a wok or frying pan on medium heat and brown the chicken thighs for 5 minutes, flipping over halfway.Take them out and set aside.

strain

If you've used shredded coconut or breadcrumbs, strain the hot oil through a metal sieve to get rid of all the burnt bits.

add

Wipe the wok dry and add about 3 Tbsp of the oil back to the wok on medium heat.

fry

Fry the onions for 2 minutes, add the chillies and garlic and fry for another minute.

cook

Add the curry leaves, kaffir lime leaves, sauce and water and mix well.Add the chicken and a little black pepper, stir, bring to a simmer, reduce the heat to low and cook, uncovered, for 30 minutes until the chicken thighs are cooked through.If it gets too dry, add a little more water.

serve

Stir in the tomatoes and peas, and heat through for just a minute.Check seasoning and finish off with a squeeze of lime juice. Serve immediately.

Nutrition

Taille de Portion

Calories

573 kcal

Lipides Totaux

43 g

Lipides Saturés

13 g

Lipides Insaturés

26 g

Acides Gras Trans

0.2 g

Cholestérol

142 mg

Sodium

1113 mg

Glucides Totaux

22 g

Fibres Diététiques

3 g

Sucres Totaux

11 g

Protéines