Recipe: Crispy Chicken & Red Vegetable Curry w/ Cardamom Rice
Ferdie's Foodlab London Supper Club
Ferdie's Foodlab London Supper Club
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Ingredients

  • 1 chicken
  • paprika (to dust)
  • oil
  • flaked salt
  • 1/2 butternut squash
  • 2 small sweet potato
  • 1/2 inch dice
  • 1 red pepper
  • 1 onion
  • 5 chestnut mushrooms
  • 1 medium aubergine
  • 130 g red curry paste
  • 20 g ginger
  • 2 garlic cloves
  • 5 kaffir lime leaves
  • 400 g light coconut milk
  • 50 ml fish sauce
  • 1 lime
  • 450 ml chicken stock
  • 540 g long grain rice
  • 900 g water
  • 75 g butter
  • 18 cardamom pods
  • 30 curry leaves
  • 4 g salt
  • lime
  • thai basil
  • coriander
  • 200 C and coat the sweet potato w
  • 20 minutes max from this point)
  • to serve

Instructions

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