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.
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30mins
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5mins
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0mn
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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
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ETAPE 1
Wash and pick the coriander. Wash and thinly slice the spring onions. Peel the apple, remove the core and thinly slice.
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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.
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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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