Adam Liaw

Ingredients

• 4-6 Lilydale free range chicken thigh fillets
• 1 litre vegetable oil, for deep frying
• ½ butternut pumpkin, cut into 1 cm slices
• 1 small eggplant, cut into large wedges
• 1 green capsicum, cut into 5cm pieces
• 1 red onion, cut into wedges
• ½ head broccoli, broken into large florets
• chilli oil, to serve
• lime wedges, to serve
• Dredge
• 1 cup plain flour
• ½ tsp turmeric
• ½ tsp paprika
• 1 tsp garam masala
• salt, to season
• Marinade
• 1 cup milk
• 1 egg
• Curry sauce
• 2 tbsp vegetable oil
• 1 onion, grated
• 2 tsp minced garlic and ginger
• 1 tbsp tomato paste
• 1 tsp ground cumin, coriander and turmeric
• 3 tbsp plain flour
• 700 ml chicken stock
• 1 tsp sugar
• 100 ml thickened cream
• 1 tsp dark soy sauce
• 1 tbsp dried fenugreek leaves (optional)