Adam Liaw
This is what you’d get if Indian butter chicken stopped off via Japanese chicken katsukare on its way to Nashville hot chicken.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at adamliaw.com.
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
- 1 cup plain flour
- ½ tsp turmeric
- ½ tsp paprika
- 1 tsp garam masala
- salt, to season
- 1 cup milk
- 1 egg
- 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)
