Ingredients
- Everyday Favourites white wine vinegar 100ml
- Everyday Favourites paprika 8g
- Everyday Favourites cracked black peppercorn 1g
- Chef William whole green cardamom 6g
- Pure olive oil P.E.T 100ml
- Everyday Favourites ground turmeric 15g
- Maldon sea salt 4g
- Everyday Favourites ground cumin 3g
- Farmstead chicken thighs (bone in & skin on) 110g 20
- Sri Lankan curry paste 250g
- Everyday Favourites sliced onions 200g
- Rickmers chopped garlic in oil 20g
- Everyday Favourites cinnamon sticks 1 stick
- Fresh lemongrass 2 stalks
- Thai coconut milk 600ml
- Everyday Favourites chopped tomatoes 600g
- Fresh red pepper (cut into 1/8ths & chargrilled) 150g
- Fresh sweet potato (cut into 4cm chunks and roasted in a drizzle of oil for 20 minutes at 180˚C) 150g
Method
- Mix the vinegar, paprika, cracked black peppercorns, cardamom, 20ml olive oil, turmeric, salt, cumin, chicken and 100g of the curry paste in a bowl and leave to marinade for at least 6 hours.
- Once marinated, heat a frying pan and seal the chicken on all sides until coloured.
- In a deep pan, add the remaining oil and sauté the onions and garlic until golden brown. Then add the remaining curry paste, cinnamon stick, lemongrass and coconut milk.
- Add the chicken and all the juices, plus the marinade.
- Drain the chopped tomatoes, leaving only the pulp and add to the pan.
- Simmer for 40 minutes until the chicken is cooked and the sauce has reduced by half.
- Add the chargrilled red pepper and roasted sweet potato, bring back to a simmer and serve.
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