Ingredients
- 1 1/2 tablespoon peanut oil, plus 2 cups for frying
- 4 tablespoon chicken thighs
- 1 tablespoon garlic cloves, chopped
- 1 tablespoon scotch bonnet chilies, chopped with seeds and ribs removed
- 1 tablespoon red curry paste
- 1/2 cup coconut milk
- 2 tablespoon cornstarch
- 2 tablespoon egg whites
- 1 cup panko
- 1/2 teaspoon salt
- 1 1/2 tablespoon peanut oil, plus 2 cups for frying
- 4 tablespoon chicken thighs
- 1 tablespoon garlic cloves, chopped
- 1 tablespoon scotch bonnet chilies, chopped with seeds and ribs removed
- 1 tablespoon red curry paste
- 1/2 cup coconut milk
- 2 tablespoon cornstarch
- 2 tablespoon egg whites
- 1 cup panko
- 1/2 teaspoon salt
- 3 bacon slices
- 1/4 cup coconut milk
- 4 tablespoon soy sauce
- 1/2 tablespoon grainy mustard
- 1 1/2 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 tablespoon garlic cloves, peeled and halved
- 8 cup (about 6 ounces) very thinly sliced spinach (about 2 bunches)
Preparation
Baking Directions:
Fried chicken1. Remove skin from chicken thighs and rinse thoroughly.
Pat dry and set aside.
2.Heat 3 tablespoons peanut oil in a large sauté pan over medium-high heat.
Season the chicken with salt and pepper.
Working in batches, add the chicken and brown on both sides.
Remove from pan and set aside.
Add the garlic, chilies and curry paste and sauté until golden and fragrant, about 3 minutes.
Add the coconut milk, lime juice, 1 cup of water and return the chicken to pan.
Bring to a simmer and cook uncovered until chicken is cooked through, about 10-12 minutes.
Remove from heat and set aside to cool.
2.Combine cornstarch and panko together.
3.Dip chicken in egg whites then roll it in the panko-cornstarch mix.
Coat well.
4.Heat the peanut oil in a large, deep pan to 350° F.
Carefully add the chicken pieces and fry until golden brown on both sides, about 4-5 minutes total cooking time.
5.Place on paper towel to remove excess oil.
Season with salt.
Spinach1. Cook the bacon in a large skillet until crisp.
Drain on paper towels, and crumble into small pieces.
Set aside.
2. In small saucepan, bring the coconut milk and soy sauce to a boil.
Remove from the heat and stir in the mustard and crumbled bacon.
Set aside.
3.Heat the olive oil and butter in a large straight-sided pan over low heat.
Add the garlic, and slowly toast until pale golden brown, about 10 minutes.
(Be careful not to let it burn).
Lift the garlic out of the oil with a slotted spoon and set aside.
4.Add the collard greens and cook, stirring frequently, until the greens start to wilt.
Stir in the coconut milk mixture and cook for about 20 minutes, until the greens are tender and the sauce has thickened.
5.Stir the reserved garlic into the greens and serve.