Nico Moretti's Sri Lankan chicken curry with rice

4.0 6 évaluations

Préparation 15min

Total 1h

4 portions

Ingrédients

Sri Lankan Curry Powder

basmati rice
2 tsp
coriander seeds
1 tbsp
cumin seeds
3 tsp
black peppercorns
2 tsp
black mustard seeds
1 tsp
whole cloves
¾ tsp
green cardamom pods
½ tsp
fennel seeds
¼ tsp
cinnamon quill
2 cm
ground paprika
1 tsp
chilli powder
1 tsp

Chicken Curry

basmati rice
300 g
sea salt
3 ½ tsp
vegetable oil plus an extra 1 tsp
40 g
skinless, boneless chicken thighs cut into halves
800 g
tamarind paste
40 g
water
340 g
ground turmeric
2 tsp
brown onion halved
100 g
garlic cloves
2
fresh ginger cut into pieces
20 g
fresh long green chillies 2 x cut in halves and 2 x thinly sliced
4
green cardamom pods
4
whole cloves
4
cinnamon quill broken into pieces
5 cm
fresh curry leaves
15 - 20
pandan leaf tied in a knot (see Tip)
1
ground sweet paprika
3 tsp
Kashmiri chilli powder
1 ½ tsp
fresh tomatoes diced
200 g
brown sugar
20 g
coconut milk
400 g
fresh coriander leaves to garnish
5 sprigs
lime cut into wedges, to serve
1

Niveau

facile

Infos nut. par 1 portions

Sodium 2139.3 mg

Protides 46.3 g

Calories 3616.8 kJ / 861.1 kcal

Lipides 39.2 g

Fibre 8 g

Graisses saturées 17 g

Glucides 77.8 g

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Également présenté dans

Turn up the heat 6 Recettes
Australie et Nouvelle-Zélande

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