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Red chicken curry with roti
Fruit and vegetables
10g
fenugreek
seeds
25g/1oz fresh
curry leaves
or 10g dried
curry leaves
15g/½oz fresh
pandan leaves
or 5g dried
pandan leaves
2 tbsp
ginger
paste
2 tbsp
garlic
paste
250g/9oz
red onion
(approximately 1 large onion), sliced
2
lemongrass
sticks
10cm/4in piece pandan leaf
12–15
curry leaves
150g/5½oz ripe
tomato
(approximately 1 large
tomato
), sliced
2 green
chillies
, halved lengthways (optional)
½
red onion
, finely chopped
1 green
chilli
, finely chopped and seeds removed, if preferred
8–10
curry leaves
, finely chopped
100g/3½oz fresh or frozen grated
coconut
Tins, packets and jars
50g/1¾oz
basmati rice
150ml/5fl oz
chicken stock
250ml/9fl oz
coconut milk
250g/9oz
plain flour
Cooking ingredients
25g/1oz green
cardamom
seeds
5g
cloves
50g/1¾oz
cinnamon
sticks or broken pieces
150g/5½oz
coriander seeds
75g/2¾oz
cumin
seeds
50g/1¾oz
fennel seeds
15g/½oz
black peppercorns
1 tsp ground
turmeric
2 tsp
salt
4 tbsp
coconut oil
9cm/3½in
cinnamon
stick
5 green
cardamom
pods
4
cloves
1 tbsp
chilli powder
1 tsp
sea salt
1 tbsp
coconut oil
coconut oil
or butter and freshly grated coconut, to garnish
Meat, fish and poultry
1kg/2lb 4oz bone-in
chicken thighs
or drumsticks, skin removed and meat cut into 8–10cm/3¼in–4in pieces (or boneless thighs if preferred but the curry won't be as flavourful)
Other
warm water, as required
Back to recipe
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