Crispy chicken with coconut rice and stir fry vegetables

Delicious Crispy Chicken Recipe with Coconut Rice & Stir-Fried Vegetables

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Crispy chicken with coconut rice and stir fry vegetables

Crispy chicken with coconut rice and stir fry vegetables

I love curry and chicken, so I decided to cook these drumsticks in the Massaman curry paste . Served it along with coconut rice and stir fry vegetables.
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Prep Time 5 minutes
Cook Time 40 minutes
0 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Asian
Cuisine: Asian
Calories: 300
Ingredients Method

Ingredients
  

  • 8 chicken drumsticks or other chicken pieces, with skin on
  • 4 tbsp Massaman curry paste
  • 2 bunches bok choy, bottom cut
  • 1 red onion, sliced
  • 1 carrot, thinly sliced
  • 400 ml coconut milk
  • 1 cup vegetable stock
  • 1 cup white Basmati rice, or what ever rice you have
  • flat leaf parsley, finely chopped
  • 1 tbsp olive oil

Method
 

  1. Coat drumsticks with the Massaman curry paste. Cook in oven at 180C for 30 minutes, or when chicken is cooked.
  2. In a medium pot add the vegetable stock, and 200 mls of the coconut milk. Bring rice to a boil, then reduce heat to a simmer and cook, covered for 14 minutes. When cooked and liquid has reduced, leave in the pot for 5 minutes. then fluff up with a fork. Keep warm.
  3. Cut vegetables and stirfry in a pan for 1-2 minutes. Add some stock to help with the cooking of the vegetables. When cooked serve. Serve on a plate with the coconut rice, stir fry vegetables and drumsticks.

 

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