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Indian · Dessert

Grilled Chicken Thigh Galette

A fragrant take on Chicken Thigh Galette, built on coconut and curry leaf and finished the way we like it. Ready in about 50 min and easily enough for 2 people.

4.9 from 311 cooks
Prep20 min
Cook30 min
Serves2
LevelEasy
Free to cook
Grilled Chicken Thigh Galette
Method

How to cook it

Prep everything first: chop the aromatics, measure the coconut and curry leaf elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Grill over a medium-high heat, turning once, until nicely charred and cooked through.

Stir in the ghee and the rest of the coconut and curry leaf flavours, letting them cook out for a minute until fragrant.

Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the topping and serve while hot.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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