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



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)
peppercorns (for the broth)
fresh cracked pepper


Simple ingredients


Use the broth of the chicken to make the sauce


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.


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


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.


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


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.


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


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


Step 15: Transfer the curry sauce in a gravy boat


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


What is panalao?


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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