Recipes
Date posted: 20/12/2017
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.