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Suriani home-style chicken curry (‘ishtu’)
Fruit and vegetables
4
garlic
cloves, thinly sliced
5cm/2in piece fresh root
ginger
, peeled and cut into small matchsticks
2
red onions
, thinly sliced
8 green
chillies
, slit lengthways
15
curry leaves
1
onion
, thinly sliced
10
curry leaves
Tins, packets and jars
590ml/19fl oz
coconut milk
240g/8½oz
basmati rice
, rinsed under running water
160ml/5½fl oz
coconut milk
Cooking ingredients
3 tbsp coconut oil or
sunflower oil
5cm/2in
cinnamon
stick
6
cloves
4 green
cardamom
pods
2 tsp
salt
1 tbsp
black peppercorns
, coarsely crushed
5 tbsp toddy (palm) vinegar (or sherry vinegar or sweet
white wine vinegar
), to serve
1 tsp ground
garam masala
, to serve
4 tbsp
vegetable oil
2
star anise
4 green
cardamom
pods
2
bay leaves
1½ tsp
salt
1½ tsp caster
sugar
4 tbsp
white wine vinegar
Meat, fish and poultry
1kg–1.3kg/2lb 4oz–2lb 14oz
chicken
, jointed into 8 pieces, or 8
chicken
pieces, skin removed
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