A Japanese inspired healthy chicken curry packed with spice and flavour.
Miso Chicken & Red Coconut Curry
6
15 minutes
70 minutes
Chicken Recipes
Sticky miso chicken with an aromatic red sauce makes for a fragrant and spicy Japanese inspired curry.
Ingredients
For the chicken
- 6 organic chicken legs
- 1 tsp rapeseed oil
- 1 tsp chilli sauce
- 1 tsp red miso
- 1 tbsp sweet chilli sauce
- 1 lime
For the coconut curry
- 1 red onion, finely sliced
- 1 red pepper, finely sliced
- 2 garlic cloves
- 1 can organic coconut milk
- 1 tbsp rapeseed oil
- 1 tbsp coconut oil
- A thumb sized piece of ginger, peeled and chopped
- 1 shallot, roughly chopped
- Zest of 1 lime
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp sweet paprika
- 1 heaped tsp red miso
- 1 tbsp chilli sauce
- 1 tbsp sweet chilli sauce
- Sea salt
To serve
- Fluffy jasmine rice
Directions
- Preheat the oven to 220c
- In a small bowl combine the oil, chilli sauce, miso, sweet chilli, the zest and a small squeeze of the juice of your lime to make a marinade
- Score the skin of the chicken legs and with a sharp knife, score the skin a couple of times on each piece. Coat liberally with your marinade
- Place the marinated chicken in a roasting tin and roast for 30 - 35 minutes until the chicken is starting to char and is cooked through
- Meanwhile place the garlic, ginger, shallot, lime zest, spices, miso, chilli sauce, sweet chilli sauce and rapeseed oil into a blender or small food processor with a splash of water and blend to form a smooth curry paste
- Heat the coconut oil in a pan gently fry the sliced onion and pepper for around 5 minutes. Add the curry paste to the pan and fry for a further couple of minutes, stirring continuously
- Pour in the coconut milk and gently simmer for around 20 minutes. Season to taste, remove from the heat and set aside until the chicken is ready
- When ready to serve, divide the rice between the between the dishes. Add a spoonful of the curry sauce and top with a chicken leg.
