Pan Fried Curry Chicken

Pan Fried Curry Chicken

  • 30 mins
  • Medium
  • Mains
  • 1-2 Servings

Ingredients

  • 2 chicken thighs, boneless and skin-on
  • 1 tbsp Japanese curry paste
  • 1 tsp Yutaka Soy Sauce
  • 1 tsp Yutaka Mirin
  • 1 tsp vegetable oil
  • 1/2 tsp Yutaka Toasted Sesame Oil
  • 1 spring onion, finely sliced
  • 1 tbsp coriander leaves, finely chopped (optional)
  • Steamed rice, to serve

Directions

  1. In a small bowl, mix the curry paste, soy sauce and mirin to form a marinade.
  2. Rub the marinade over the chicken thighs and leave to marinated for at least 15 minutes.
  3. Heat vegetable oil in a non-stick frying pan over medium heat. Place the chicken thighs skin-side down and cook for 6-7 minutes until golden and crisp.
  4. Flip and cook for another 5-6 minutes until cooked through and caramelised.
  5. Drizzle over sesame oil and rest for 2 minutes before slicing up.
  6. Serve over steamed rice and garnish with spring onion and coriander leaves.

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