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Rebecca Sands: "Very tasty, next time I'd use smaller pieces of c…" Read More
25Ingredients
70Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. coriander roots (washed and coarsely chopped)
- 2 Tbsp. ginger (coarsely chopped)
- 1 Tbsp. chopped garlic (coarsely)
- 1 Tbsp. fresh turmeric (coarsely chopped)
- 1 pinch salt
- 3 Tbsp. curry powder (heaped)
- 1 tsp. ground turmeric
- 6 chicken (marylands, cut into 3-4 pieces each, ask your butcher to do this)
- 60 mL fish sauce (plus extra, for seasoning)
- 1 pinch sugar
- 80 mL yoghurt (or soured milk)
- 100 mL ghee
- 1 cup shallots (thinly sliced red Asian)
- 1 pinch salt
- 2 bay leaves
- 2 pieces cassia bark (lightly toasted)
- 6 cardamom pods (lightly toasted)
- 250 grams cherry tomatoes (halved)
- 1 cup mint leaves (chopped)
- 1 cup coriander leaves (chopped)
- 2 tsp. curry powder (or to taste)
- 800 grams jasmine rice (aged, rinsed, see Note)
- 1.25 liters chicken stock
- 1 pandanus leaf (knotted)
- shallots (Deep-fried, chopped coriander leaves, Lebanese cucumber batons and sweet chilli sauce)
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Reviews(1)