Miso Chicken & Red Coconut Curry

Name: Miso Chicken & Red Coconut Curry
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 6 organic chicken legs; 1 tsp rapeseed oil; 1 tsp chilli sauce; 1 tsp red miso; 1 tbsp sweet chilli sauce; 1 lime; 1 red onion, finely sliced; 1 red pepper, finely sliced; 2 garlic cloves; 1 can organic coconut milk; 1 tbsp rapeseed oil; 1 tbsp coconut oil; A thumb sized piece of ginger, peeled and chopped; 1 shallot, roughly chopped; Zest of 1 lime; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp sweet paprika; 1 heaped tsp red miso; 1 tbsp chilli sauce; 1 tbsp sweet chilli sauce; Sea salt; Fluffy jasmine rice

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Servings

Prep Time

15 minutes

Cook Time

70 minutes

Sticky miso chicken with an aromatic red sauce makes for a fragrant and spicy Japanese inspired curry.

Ingredients

For the chicken

6 organic chicken legs
1 tsp rapeseed oil
1 tsp chilli sauce
1 tsp red miso
1 tbsp sweet chilli sauce
1 lime

For the coconut curry

1 red onion, finely sliced
1 red pepper, finely sliced
2 garlic cloves
1 can organic coconut milk
1 tbsp rapeseed oil
1 tbsp coconut oil
A thumb sized piece of ginger, peeled and chopped
1 shallot, roughly chopped
Zest of 1 lime
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp sweet paprika
1 heaped tsp red miso
1 tbsp chilli sauce
1 tbsp sweet chilli sauce
Sea salt

To serve

Fluffy jasmine rice

Directions

Preheat the oven to 220c
In a small bowl combine the oil, chilli sauce, miso, sweet chilli, the zest and a small squeeze of the juice of your lime to make a marinade
Score the skin of the chicken legs and with a sharp knife, score the skin a couple of times on each piece. Coat liberally with your marinade
Place the marinated chicken in a roasting tin and roast for 30 - 35 minutes until the chicken is starting to char and is cooked through
Meanwhile place the garlic, ginger, shallot, lime zest, spices, miso, chilli sauce, sweet chilli sauce and rapeseed oil into a blender or small food processor with a splash of water and blend to form a smooth curry paste
Heat the coconut oil in a pan gently fry the sliced onion and pepper for around 5 minutes. Add the curry paste to the pan and fry for a further couple of minutes, stirring continuously
Pour in the coconut milk and gently simmer for around 20 minutes. Season to taste, remove from the heat and set aside until the chicken is ready
When ready to serve, divide the rice between the between the dishes. Add a spoonful of the curry sauce and top with a chicken leg.