Coconut Curry Chicken Thighs with Smashed Cucumber Salad
Prep Time:
45 mins
Cook Time:
10 mins
Total Time:
55 mins
Servings:
6
Cuisine:
Indian
Course:
Main Course, Salad
Description
This delicious and easy to make combo of coconut curry chicken thighs and refreshing smashed cucumber salad will become a family favourite!
Ingredients
- 10 chicken thighs
- 1 cup of coconut cream
- 2 cloves of garlic, crushed
- 1 tablespoon of curry powder
- 1 lime, zest and juice
- salt
- pepper
Smashed Cucumber Salad
- 2 telegraph cucumber, or 3 short cucumbers
- 2 tablespoons of sesame oil
- 1 tablespoons of rice wine vinegar, or white vinegar
- 2 tablespoons of soy sauce
- ½ teaspoon of sugar
- ½ teaspoon of chilli flakes, (optional)
- ½ cup of ground coriander, roughly chopped, plus more to garnish
Equipment
Instructions
-
Place the chicken thighs in a large bowl. Combine the garlic, coconut cream, curry powder, lime zest and juice, and salt and pepper in a small bowl. Pour over the chicken and toss to coat well with the marinade. Cover and refrigerate for at least 30 minutes.
-
Preheat your barbeque or frying pan with a little oil to medium high heat. Place chicken on the heat and cook for 5-6 minutes on each side or until cooked through. Remove from the heat and transfer to a serving platter.
-
For the salad, sit the cucumbers on a chopping board and use something heavy such as a rolling pin to bash each one until it splits open. Cut into 2cm chunks and place in a bowl.
-
In a small bowl mix together the sesame oil, rice vinegar, soy sauce and sugar. Pour over the cucumber, add the chilli flakes and coriander and toss well.
-
To serve, place the chicken thighs on a platter, top with spoonfuls of the cucumber salad and garnish with coriander leaves.
Notes
Free from dairy and nuts. Contains gluten. Recipe credit: Chelsea Shine