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Crispy chicken in a curry marinade Recipe

Crisp brick pastry parcels filled with chicken marinated in coconut milk, with fresh coriander, spring onions and curry powder.

  • Preparation
    30mins
  • Cooking time
    5mins
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Chicken fillet(s) : 300 g
  • Brick pastry sheet(s) : 6 whole
  • Spring onion(s) : 3 whole
  • Granny Smith apple(s) : 1 whole
  • Curry powder : 10 g
  • Fresh coriander : 0.5 bunch
  • Unsweetened coconut milk : 100 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 30 ml
Method
  • ETAPE 1

    Wash and pick the coriander. Wash and thinly slice the spring onions. Peel the apple, remove the core and thinly slice.

  • ETAPE 2

    Using a pestle and mortar, mix together the spring onion, curry powder, coriander leaves and the coconut milk. Add salt and pepper and the marinate the chicken in this mixture.

  • ETAPE 3

    Cut the brick pastry sheets into 4. Wrap each piece of chicken in a piece of pastry and then cook until golden brown in a hot pan with a drizzle of olive oil.

Chef's tip

«This marinade can also be made in a food processor to give a smoother texture.»

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