30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Creole Curry Chicken Sliders
An exquisite take on Creole curry chicken sliders, featuring slow-cooked chicken, homemade coconut rice, and a premium mango chutney.
Total Time
90
Yield
6
Calories
500 cal
Difficulty
Hard
Cuisine
Creole
(0 reviews)
What You'll Need
Equipment:
Dutch oven or oven-safe pot, Large skillet, Saucepan, Bowl, Cutting board, Knife •
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Instructions
In a bowl, combine all Marinade ingredients and coat the chicken thighs. Let marinate for at least 4 hours, or preferably overnight.
Preheat oven to 325°F (163°C). Place marinated chicken thighs in a Dutch oven or oven-safe pot. Add 1 cup of water. Cover and bake for 2-2.5 hours, or until chicken is very tender and falling off the bone.
While chicken is baking, prepare the Coconut Rice: Combine Jasmine rice, Coconut milk, Water, and Salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked through.
Prepare the Mango Chutney: Combine all Mango Chutney ingredients in a saucepan. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
Heat Ghee in a large skillet over medium heat. Add Onion and cook until softened, about 8 minutes. Add Garlic and cook for 1 minute more.
Stir in Madras curry powder, Turmeric powder, and Cayenne pepper and cook for 30 seconds, until fragrant.
Add Crushed tomatoes, Coconut milk, and Chicken stock to the skillet. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Remove chicken from the oven and shred the meat, discarding the skin and bones. Add the shredded chicken to the sauce. Stir to combine.
Spoon the Creole curry chicken mixture onto Potato rolls. Top with Coconut Rice and Mango Chutney.
