Crispy Skin Chicken with Curry Sauce easy recipe

Crispy Skin Chicken with Curry Sauce

 Ingredients:

• 4 chicken thighs or 2-4 chicken breasts with skin on.
• 1 large shallots finely chopped
• 1 tea spoon of Indian curry powder
• 1 teaspoon of paprika
• 1/2 tea spoon each of garlic powder, onion powder and sugar
• 1/2 teas spoon each of ground black pepper and chili powder 
• 2 cup of chicken stock
• 1/4  cup of coconut milk
• 1 table spoon of fish sauce...maybe adjusted to taste

Crispy Skin Chicken with Curry Sauce

 Preparations:

1. In a large frying pan on high heat place chicken in with the skin side down and cook until the skin become crispy.  No oil is needed.
2. After the skins are crispy you may then turn the chicken over but careful tot to damage the crispy skins of the chicken and continue to cook for about 5 minutes.
3. Remove chicken on to a plate and pour out all excess fat in pan but do not wipe pan.
4. Put pan back on stove and reduce the heat to medium.
5. Add in shallots and cook for about 1 minute 
6. Add all the dry spices in for a few seconds to wake up the flavor before you add in the rest of  wet ingredients.  Use the order of Chicken stock first then fish sauce and coconut milk.
7. Bring to boil and add chicken back in pan with the crispy skin side up.  Make sure you adjust the chicken stock so that the level of sauce in your pan does not cover the crispy skin part of the chicken.
8. Cook until the sauce is reduced and the chicken is cook all the way.
9. You may served with rice or bread.