Crispy Chicken Curry Flakes

jenni Food 1 Comment

Hello dear readers!!!

I’m still alive, haha! Please excuse me for the lack of posts as I’m busy setting up a business that Aryanna and I are partnering on and having two children now also means cutting into my blogging time. Hashtag: sagabal! LOL

Anyway, I have soooooo much to share soon but for the meantime, here’s a recipe I’ve been making for the family as a main meal and packed lunch for school. Everyone loves it:

Crispy Chicken Curry Flakes

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Ingredients:

2 whole chicken breasts (preferably bone-in for more flavor)
5 cloves garlic, minced
1/2 onion, chopped
1 carrots, chopped
1 medium potato (I used 5 marble potatoes, skin-on), chopped
1 small pack of coconut milk
2 tbsp. green curry paste
2 tbsp olive oil
10-15 fresh basil leaves
1 cup chicken stock (use the stock from the chicken breasts)
salt
peppercorns (for the broth)
fresh cracked pepper

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Simple ingredients

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Use the broth of the chicken to make the sauce

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Picking fresh basil from our herb garden makes me happy!

Easy peasy:

Step 1: Boil the water with add salt and peppercorns and add the chicken breasts (the water should cover the chicken). Cook for about 30-45 minutes.
Step 2: Remove chicken from the broth. Set the broth aside to add to the curry sauce later.
Step 3: Debone and flake the chicken into tiny pieces. Blot this on paper towels.

Tip: Be sure to flake the chicken into very thin pieces. For this recipe, someone (a. k. a. Liza, our helper!!! LOL) got lazy and made thick flakes. Ugh.

Step 4: Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for about 5 minutes.
Step 5: Add the carrots and potatoes and cook for 3 minutes.
Step 6: Add the garlic
Step 7: Add the curry paste and cook, stirring, for 1 minute.

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Step 8: On a separate bowl, season the chicken with salt and pepper and add two tablespoons of olive oil. Mix well.

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Step 9: Pop it in the airfryer (you can also use a turbo broiler, oven toaster or broil it in the oven) in 160 degrees for 40-50 minutes or until crispy.

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Step 9: Add the chicken broth to the vegetable and curry, stir for 1 minute

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Step 10: Add the coconut milk, keep stirring
Step 11: Cover the pan and simmer for 3 minutes while stirring occasionally
Step 12: Add the basil and freshly ground pepper, stir then turn off the heat.

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Step 13: Check on the chicken and be sure the pieces are all crispy

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Make the chicken flakes thinner than what’s in the photo. My helper Liza was excited to Facebook kaya ang lalaki ng flakes, haha! Haaaaay!

Step 14: Top the steam rice with the cripsy chicken flakes

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Step 15: Transfer the curry sauce in a gravy boat

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Step 16: Spoon or drizzle the sauce to the chicken and rice

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What is panalao?

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Serving the curry sauce on the side will keep the chicken flakes crispy. When packing it for lunch for my children, I put the curry sauce in a separate container and they just add it to the chicken and rice when they’re ready to eat.

This is so easy to make and sooooo good! Try it and leave a comment if you like it.

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