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Fried chicken, ital vegetables and rundown sauce
Fruit and vegetables
1
onion
, thinly sliced
3
garlic
cloves, finely chopped
2 tsp ground
coriander
6
cherry tomatoes
1 tsp ground
coriander
2 large
onions
, cut into quarters
1
red onion
, cut into quarters
2 large
carrots
, peeled, diced and par-boiled
2 tsp ground
coriander
125g/4½oz
spinach
, wilted and chopped
125g/4½oz
rainbow chard
, wilted and chopped
1
mango
, peeled and chopped
1 long red
chilli
, finely sliced
2 tbsp chopped
fresh coriander
4
spring onions
, chopped
2 tbsp chopped fresh flatleaf
parsley
Tins, packets and jars
400ml tin
coconut milk
100g/3½oz
coconut cream
, grated
100g/3½oz
plain flour
Cooking ingredients
1 tbsp
vegetable oil
2 tsp
cumin
2½ tsp ground
allspice
2 tsp coarsely ground
black pepper
2 tsp ground
turmeric
2
cinnamon
sticks
200ml/7fl oz
vegetable stock
1 tsp ground
cumin
1 tsp
paprika
1 tsp ground
allspice
100g/3½oz
breadcrumbs
vegetable oil
, for frying
salt and freshly ground
black pepper
3 tbsp
vegetable oil
2 tsp ground
cumin
2 tsp ground
turmeric
100ml/3½fl oz white
vinegar
100g/3½oz
caster sugar
6
black peppercorns
, crushed
Dairy, eggs and chilled
1 free-range
egg
50ml/2fl oz
milk
Meat, fish and poultry
2
chicken thighs
, skin on, boneless and cut into 3 pieces each
Other
1 Scotch Bonnet, left whole
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