Chicken Feet Curry
A rich and spicy curry with tender chicken feet simmered in a fragrant coconut sauce. This hearty dish is surprisingly easy to make and perfect for a comforting dinner.
- Total time
- 50 min
- Servings
- 4
- Calories
- 450
- Protein
- 25g
Ingredients
- 1.5 lb chicken feet
- 1 can (13.5 oz) coconut milk
- 3 tbsp red curry paste
- 1 medium onion
- 3 leaves kaffir lime leaves
- 2 leaves bay leaves
- 2 whole red chili
- 1 tbsp fish sauce
Instructions
- 1
Clean the 1.5 lb chicken feet thoroughly, trimming any nails, and pat dry with paper towels.
- 2
Heat a large pot over medium heat and add the 3 tbsp red curry paste, stirring for 1-2 minutes until fragrant.
- 3
Add the 1 sliced onion and cook until soft, about 3 minutes, then add the chicken feet and stir to coat with the paste.
- 4
Pour in the 1 can coconut milk and add the 3 kaffir lime leaves, 2 bay leaves, and 2 whole red chilies. Bring to a simmer.
- 5
Cover and cook over low heat until the chicken feet are tender and the sauce has thickened, about 40 minutes. Stir occasionally.
- 6
Season with the 1 tbsp fish sauce, taste, and adjust with salt if needed. Serve hot with rice.
- 7
Garnish with fresh cilantro or lime wedges if desired.
Tools you’ll need
- Large pot
- Cutting board
- Knife
- Measuring spoons
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