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Black chicken curry, fried leeks and yellow rice
Fruit and vegetables
6 dried red
chillies
2 tbsp grated
coconut
8
curry leaves
3
garlic
cloves, chopped
2.5cm/1in piece fresh root
ginger
, peeled and finely chopped
½
red onion
, chopped
7.5cm/3in piece pandan leaf, torn into strips
½ tsp
fenugreek
seeds
1
lemongrass
stalk, chopped into 3 pieces
1 fresh green
chilli
, chopped
6
curry leaves
15cm/6in pandan leaf, torn into strips
6–8
curry leaves
½
red onion
, chopped
20g/¾oz
garlic
paste
20g/¾oz
ginger
paste
1 fresh green
chilli
, finely chopped
250g/9oz
leeks
, cut into 1cm/½in thick rounds
1½ tsp dried red
chilli
flakes
Tins, packets and jars
1 tbsp white
rice
120ml/4fl oz full-fat
coconut milk
2 tsp
tamarind
paste
240ml/8¾fl oz light
coconut milk
400g/14oz short-grain
rice
(such as keeri samba or white raw
rice
)
325ml/11fl oz
coconut milk
Cooking ingredients
2 tsp
coriander seeds
1 tsp
fennel seeds
1 tsp
cumin
seeds
1 tsp whole
peppercorns
4
cloves
4 green
cardamom
pods
1 tsp
salt
¼ tsp ground
turmeric
2 tbsp
coconut oil
½ tsp
mustard seeds
1 4cm/2in piece
cinnamon
¼ tsp red
chilli powder
1½ tsp ground
turmeric
5
cardamom
pods, ground
10
cloves
1
cinnamon
stick, broken into 3 large pieces
2 tbsp
coconut oil
or ghee
1 tsp ground
turmeric
½ tsp
mustard seeds
½ tsp
salt
Meat, fish and poultry
500g/1lb 2oz
chicken thighs
and drumsticks
Back to recipe
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