Remove the skin from the chicken and cut into large cubes.
In a medium size bowl combine the curry, smoked paprika, 1 clove of garlic sliced and 5 grams of grated ginger.
Add the diced chicken into the bowl and marinate with the spices.
In a wide, large heavy bottom skillet add the olive oil and bring it to heat, add the marinated chicken cubes, the Thai chili, the remaining garlic skin on, and sweat for 2 minutes.
Deglaze with soy, and hoisin, and cover with vegetable stock.
Bring the liquid to reduction and cook the chicken for 10 minutes.
Adjust the seasoning and remove the Thai chilli if you wish, add the yogurt, the cranberry, the coriander stems (finally sliced) and the toasted nuts.
Serve in a warm bowl over some steamed rice and garnish with coriander leaves. Bon Appetit.
Notes
Wine Pairing: Canadian RieslingJuice Pairing: Popeyes HeavenChef Notes: It always amazes us how simple is to create something so tasty and delicious by using what you have in your fridge and experiment with some exotic techniques.