This chicken panang curry is packed full of spices and is an absolute flavour bomb. You’ll want to make this curry paste time and time again!
This is very much a ‘trust the process’ dish. It’s just a fact that chicken legs don’t look fantastic while they’re being cooked, but the taste you end up with is sublime (plus they’re a very affordable cut of meat, so that’s another win).
The potatoes soak up all of that wonderful flavour and become soft little nuggets of deliciousness in the sauce. Serve with white rice and topped with peanuts for a really tasty meal.
The Ingredients
- The curry paste – the curry paste is made from some dried spices – cumin seeds, black pepper corns, ground coriander – and plenty of fresh. We use onion, garlic, ginger, lemongrass, chillies and coriander to make this an incredibly delicious curry. I use a food processor to blitz mine into a smooth paste, but you could use a pestle and mortar.
- The chicken – chicken legs are underused and I think they work perfectly here. The curry simmers for long enough for plenty of flavour from the chicken bones to get into the broth. It’s really good! If you can’t get hold of chicken legs, you can use chicken thighs (preferably skin on, bone in).
- The curry sauce – coconut milk brings sweetness to this curry and makes a beautiful sauce along with chicken stock, fish sauce and palm sugar.
If you like this curry recipe, you will also love:
- 15 Minute Beef Panang Curry
- Chicken Katsu Curry
- Chicken Balti
- Easy Thai Red Chicken Curry
- Lamb and Spinach Curry
- Thai Fish Curry
- The Creamiest Butter Halloumi Curry
Chicken Panang Curry
Packed full of flavour, this chicken panang curry with potatoes is perfect served over white rice.
Ingredients
- 1 teaspoon cumin seeds
- ½ teaspoon black pepper corns
- 1 teaspoon ground coriander
- 1 onion peeled and roughly chopped
- 3 garlic cloves peeled and roughly chopped
- 2 inch piece of ginger peeled and roughly chopped
- 1 stick of lemongrass roughly chopped
- 2 red chillies
- 20 grams fresh coriander
- 4 tablespoons vegetable oil
- 4 chicken legs
- 4 white potatoes
- 400 ml coconut milk
- 500 ml chicken stock
- 1 tablespoon fish sauce
- 2 teaspoons palm sugar
- 20 grams peanuts to serve
Instructions
- Start by making your curry paste. Put the cumin seeds, ground coriander, peppercorns, onion, garlic, ginger, chilli, lemongrass and half of the fresh coriander into a food processor. Add 2 tablespoons of vegetable oil and blitz until smooth.
- Heat the remaining vegetable oil over a medium heat in a large heavy bottomed frying pan or wok. Season the chicken legs with salt then place skin side down in the pan. Cook until the skin is golden, then turn over.
- Add the curry paste to the pan. Cook for 5 minutes, stirring frequently, until very fragrant.
- Add the coconut milk a little at a time, stirring to completely incorporate each time.
- Pour in the stock. Add the potatoes (cut into 1 inch cubes, no need to peel) and add enough water to ensure the chicken legs are submerged.
- Turn the heat down to low and simmer for 40 minutes.
- Turn the heat up and bring to a rolling boil. Add the fish sauce and palm sugar. Stir frequently until the sauce thickens slightly.
- Serve with rice and topped with the remaining coriander and a handful of peanuts.
Video
