Method
STEP 1
To make the roasted curry powder, put all of the
ingredients into a large, deep frying pan and cook
over a medium heat for 2-3 minutes or until
lightly browned and smelling toasty. Cool, then
grind using a pestle and mortar or spice grinder.
This will make more than you’ll need but will keep
in an airtight jar for a month.
STEP 2
Heat the vegetable oil and fry the fenugreek seeds
and curry leaves until the leaves start to brown.
Add the onion, garlic and ginger, and fry gently
for 10 minutes or until the onion is soft. Add the
ground turmeric, chilli powder, 2 tsp of the
roasted curry powder and the vinegar and stir well.
STEP 3
Add the tomatoes, whole spices, lemongrass and
pandan leaf, if using, then add the chicken and
season. Stir to coat the chicken pieces in the
spices, cover and cook for 10 minutes over a
medium heat. Add the coconut milk, cover and
cook on low for 30-40 minutes or until the
chicken is tender. Stir in the lemon juice and serve
with rice.
Do you know the meaning of these verbs?
To grind
To fry
To add
Cooking Expressions (Not the ingredients)
roasted curry powder
frying pan
medium heat
lightly browned
smelling toasty
a pestle and mortar
spice grinder
in an airtight jar
vegetable oil
until the onion is soft
coat the chicken
cover and cook
cook on low
the chicken is tender
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17
To stir