ANDI OLIVER & RCK’S COCONUT CURRY CHICKEN.

 
 

Servings 4-6 people

This is one of those super quick & easy everyday recipes, simple, delicious & packed with flavour. Silky & comforting, curry chicken is a proper family staple.

INGREDIENTS

1-1.5kg (approx. 8-12 Pieces) Free Range Organic Chicken thighs - skin on & bone in. 

For the Curry Paste

1 tsp Ground turmeric

1 tsp Ground cumin 

1 tsp Ground coriander 

1 tsp Caribbean curry powder

15/20g Thumb fresh ginger - finely grated

80ml Cold pressed rapeseed oil 

1 Medium sized head garlic - about 6/7 cloves - peeled

1 Large spring onion - or two small ones - roughly chopped 

Small handful Flat leaf parsley

Small handful Fresh coriander

1 Green birds eye chilli or chilli of your choice - roughly chopped 

400ml Coconut milk 

Big pinch Sea salt 

Crack of black pepper - or good big pinch coarse ground pepper


METHOD

Preheat your oven to 130°C.

  1. Take all the spice rub ingredients and blitz in a liquidiser or food processor to make a paste.

  2. Pop the chicken in a deep roasting tray then pour the spiced paste all over, turning the pieces around a couple of times to make sure everything is completely coated in the curry paste & set aside in the fridge to marinate ideally overnight or for a minimum of 30 minutes.

  3. When you are ready to cook, arrange the chicken skin side up in the tray & give the pieces a good sprinkle of salt & slip into the preheated oven for around 45 minutes.

  4. Once the chicken is bubbling & golden, remove the tray from the oven & using a big spoon, baste the chicken with all the lovely cooking juices, then pour in the coconut milk into the spaces between the chicken & give it a little shake from side to side to mix all the juices together.

  5. Turn up the oven to 170°C & slip the tray back into the oven until the sauce thickens & bubbles & the chicken skin is crispy. Serve with pumpkin & cashew season rice, sauteed greens, a fresh leaf salad or whatever takes your fancy.

  6. Once the chicken is bubbling & golden, remove the tray from the oven & using a big spoon, baste the chicken with all the lovely cooking juices, then pour in the coconut milk into the spaces between the chicken & give it a little shake from side to side to mix all the juices together.

  7. Turn up the oven to 170°C & slip the tray back into the oven until the sauce thickens & bubbles & the chicken skin is crispy. Serve with pumpkin & cashew season rice, sauteed greens, a fresh leaf salad or whatever takes your fancy.