FAQs

Coconut Curry Quinoa with Crispy Airfryer Chicken Thighs

FAQs

Coconut Curry Quinoa with Crispy Airfryer Chicken Thighs

Coconut Curry Quinoa with Crispy Airfryer Chicken Thighs

by @vinniecookclub

RECIPE NOTES

Prep: 10m|Cook: 20m

Coconut Curry Quinoa with Crispy Airfryer Chicken Thighs

Coconut Curry Quinoa with Crispy Airfryer Chicken Thighs

by @vinniecookclub

Prep: 10m|Cook: 20m

INGREDIENTS

4

servings

Crispy Airfryer Chicken Thighs:

1 kg chicken thighs (skin-on, bone-in)
1 Tbsp paprika
1 Tbsp curry powder
1 tsp cayenne pepper
1 Tbsp olive oil
1 Tbsp salt

Coconut Curry Quinoa:

1 pack (300 g) quinoa
1 can coconut milk
1 cup boiling water
1 Tbsp curry paste (green recommended)
Pinch of salt

Smashed Cucumber Ginger Pickle:

1 cucumber
1/4 cup pickled ginger with its liquid
1 Tbsp tajin
1 Tbsp sesame seeds (black preferred)
1 Tbsp sesame oil
1 tsp MSG (optional)
Pinch of salt

INSTRUCTIONS

1
Marinate chicken if possible for 1 hr or overnight (optional, still works without).
2
Air fry chicken at 200°C for 18 min (boneless: 16–17 min depending on crowding). Rest 5–7 min.
3
Rinse and drain quinoa. Add quinoa, coconut milk, boiling water, curry paste, and salt to a pot. Bring to boil, cover, reduce heat to low, cook 10 min, then leave lid on until chicken is ready.
4
Smash cucumber in a bowl, break into pieces, then mix with pickled ginger, tajin, sesame seeds, sesame oil, MSG, and salt.
5
Serve quinoa, chicken, and cucumber pickle together or in separate bowls.