Crispy Honey Chicken with Green Curry

A mindblowing delicious and easy Crispy Honey Chicken with green curry

What you need:


For the chicken:

• 4 pieces chicken (breast with bones)
• olive oil
• salt and pepper to taste
• 2 tbsp honey
• 1 tbsp sesame seeds

Curry sauce:

• 6 bird eye chillies
• 2 shallots
• 5cm fresh ginger
• 2 garlic cloves
• 1 small bunch of fresh coriander
• 1 lime, zest and juice
• 8 lime leaves 
• 2.5cm fresh galangal (I keep it in de freezer)
• 1 tbsp coriander seeds, roasted and crushed
• 1 tsp ground cumin
• 1 tsp black peppercors, crushed
• 2 tsp Thai fishsauce
• few dashes olive oil
• few dashes of sesame oil 
• 3 lemongrass stalks, chopped in pieces of 3 cm and crushed
• chicken stock 
• 1/2 to 3/4 tin coconutmilk (to your taste)

How to prepare the curry sauce:

1. Mix all the ingredients for de curry paste (except the lemongrass, chicken stock and coconutmilk) in a morter or foodprocessor and mix very well to get a paste.
2. Heat a wok and add half of the paste and lemongrass and heat for a few seconds .
3. Add the chicken stock (you can use the grease form your baked chicken, mixed with a bit of water).
4. Add the coconutmilk and bring it slowly to the boil. Boil to you have the thickness you like.
5. When finished, take out the pieces of lemongrass.
6. You can save the other half of the paste in the freezer for another occasion.

 How to prepare the chicken:

1. Put the chicken, skin down, in a frying pan. Drizzle with olive oil and give it u pinch of the crushed blackpeper corns and salt to taste. Turn them every now and then and fry for about 20 minutes.
2. To make it crispy, take some bakingpaper and cover the frying pan. Put another pan on top of the bakingpaper, to cover the chicken. Press it firm and you can put a heavy morter on top of the two pans. Be sure the chicken is pressed very well. Cook untill the chicken is crispy on both sides.
3. Move the top pan from the bakingpaper and heat to a medium. Drain the fat from the frying pan for the chicken. (Save it for the currysauce). Then roast the sesameseeds in the upper pan.
4. Dry the frying pan from the chicken fat and reduce the heat. Glaze the chicken with some curry paste and cook them to obtain a sticky coating.
5. Then add the honey on the pieces of chicken and cook and toss them.
6. when you are finished, garnice with the sesameseeds.
   

Serve with rice noodles and shrimp krupuk (prawn crackers