Black chicken curry, fried leeks and yellow rice recipe
To make the curry powder, fry the rice, coriander seeds, fennel seeds, cumin seeds, peppercorns, cloves and cardamom pods in a frying pan over a high heat. Stir constantly for 2 minutes. Add the chillies and fry for a further 4 minutes. The spices are done when the rice is brown and the spices are fragrant. Pound the garlic and ginger into a rough paste in a pestle and mortar or a spice grinder. Set aside.In the same frying pan, fry the coconut and curry leaves for 3½–4 minutes over a medium heat. Leave to cool for a few minutes, before grinding with the rice mixture to a fine black curry powder in a spice grinder. To make the curry, rub the chicken with 1 teaspoon salt and the turmeric in a bowl.Mix the full-fat coconut milk with the tamarind paste in a bowl. Set aside.Heat the coconut oil in a deep saucepan over a medium heat and fry the onion, pandan, fenugreek seeds, mustard seeds, lemongrass, green chilli, cinnamon and curry leaves. Fry for 3 minutes, add the ginger and garlic paste and cook for another 2 minutes. Add the chicken pieces and chilli powder and brown for 4 minutes.Mix in half of the black curry powder. Fry for a further 3 minutes before adding the light coconut milk and 240ml/8¾fl oz water to the pan. Stir well and cook for 5 minutes with a lid on.Stir the tamarind and coconut milk mixture into the curry. Cover the pan and continue to cook for a further 10 minutes. Add the remaining black curry powder and mix well. Cook, uncovered, for another 10 minutes. Check that the chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. To make the yellow rice, wash the rice three times, ensuring that the water runs clear. Drain and set aside.Place all of the ingredients in a deep saucepan or a rice cooker and add 480ml/17fl oz water.Bring to the boil, immediately turn down to the lowest heat and simmer, covered with a lid, for about 15–20 minutes, or until all of the coconut milk and water has evaporated. Take off the heat and allow the rice to steam, covered, for another 10–15 minutes. Check that the grains are fully cooked.To make the leeks, heat the coconut oil in a frying pan over a medium heat.Add the onion and cook for 3 minutes until the onion starts to soften and turns translucent. Add the garlic paste, ginger paste and green chilli. Fry for about 3 minutes, or until the onion starts to caramelise. Add the leeks and cook until they start to soften. Mix in the turmeric, mustard seeds and chilli flakes. Cook for 4 minutes, but ensure that the leeks retain their vibrant green colour. Stir in the salt. Serve the curry, leeks and rice together. To make the curry powder, fry the rice, coriander seeds, fennel seeds, cumin seeds, peppercorns, cloves and cardamom pods in a frying pan over a high heat. Stir constantly for 2 minutes. To make the curry powder, fry the rice, coriander seeds, fennel seeds, cumin seeds, peppercorns, cloves and cardamom pods in a frying pan over a high heat. Stir constantly for 2 minutes. Add the chillies and fry for a further 4 minutes. The spices are done when the rice is brown and the spices are fragrant. Pound the garlic and ginger into a rough paste in a pestle and mortar or a spice grinder. Set aside. Add the chillies and fry for a further 4 minutes. The spices are done when the rice is brown and the spices are fragrant. Pound the garlic and ginger into a rough paste in a pestle and mortar or a spice grinder. Set aside. In the same frying pan, fry the coconut and curry leaves for 3½–4 minutes over a medium heat. Leave to cool for a few minutes, before grinding with the rice mixture to a fine black curry powder in a spice grinder. In the same frying pan, fry the coconut and curry leaves for 3½–4 minutes over a medium heat. Leave to cool for a few minutes, before grinding with the rice mixture to a fine black curry powder in a spice grinder. To make the curry, rub the chicken with 1 teaspoon salt and the turmeric in a bowl. To make the curry, rub the chicken with 1 teaspoon salt and the turmeric in a bowl. Mix the full-fat coconut milk with the tamarind paste in a bowl. Set aside. Mix the full-fat coconut milk with the tamarind paste in a bowl. Set aside. Heat the coconut oil in a deep saucepan over a medium heat and fry the onion, pandan, fenugreek seeds, mustard seeds, lemongrass, green chilli, cinnamon and curry leaves. Fry for 3 minutes, add the ginger and garlic paste and cook for another 2 minutes. Heat the coconut oil in a deep saucepan over a medium heat and fry the onion, pandan, fenugreek seeds, mustard seeds, lemongrass, green chilli, cinnamon and curry leaves. Fry for 3 minutes, add the ginger and garlic paste and cook for another 2 minutes. Add the chicken pieces and chilli powder and brown for 4 minutes. Add the chicken pieces and chilli powder and brown for 4 minutes. Mix in half of the black curry powder. Fry for a further 3 minutes before adding the light coconut milk and 240ml/8¾fl oz water to the pan. Stir well and cook for 5 minutes with a lid on. Mix in half of the black curry powder. Fry for a further 3 minutes before adding the light coconut milk and 240ml/8¾fl oz water to the pan. Stir well and cook for 5 minutes with a lid on. Stir the tamarind and coconut milk mixture into the curry. Cover the pan and continue to cook for a further 10 minutes. Stir the tamarind and coconut milk mixture into the curry. Cover the pan and continue to cook for a further 10 minutes. Add the remaining black curry powder and mix well. Cook, uncovered, for another 10 minutes. Check that the chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Add the remaining black curry powder and mix well. Cook, uncovered, for another 10 minutes. Check that the chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. To make the yellow rice, wash the rice three times, ensuring that the water runs clear. Drain and set aside. To make the yellow rice, wash the rice three times, ensuring that the water runs clear. Drain and set aside. Place all of the ingredients in a deep saucepan or a rice cooker and add 480ml/17fl oz water. Place all of the ingredients in a deep saucepan or a rice cooker and add 480ml/17fl oz water. Bring to the boil, immediately turn down to the lowest heat and simmer, covered with a lid, for about 15–20 minutes, or until all of the coconut milk and water has evaporated. Bring to the boil, immediately turn down to the lowest heat and simmer, covered with a lid, for about 15–20 minutes, or until all of the coconut milk and water has evaporated. Take off the heat and allow the rice to steam, covered, for another 10–15 minutes. Check that the grains are fully cooked. Take off the heat and allow the rice to steam, covered, for another 10–15 minutes. Check that the grains are fully cooked. To make the leeks, heat the coconut oil in a frying pan over a medium heat. To make the leeks, heat the coconut oil in a frying pan over a medium heat. Add the onion and cook for 3 minutes until the onion starts to soften and turns translucent. Add the onion and cook for 3 minutes until the onion starts to soften and turns translucent. Add the garlic paste, ginger paste and green chilli. Fry for about 3 minutes, or until the onion starts to caramelise. Add the garlic paste, ginger paste and green chilli. Fry for about 3 minutes, or until the onion starts to caramelise. Add the leeks and cook until they start to soften. Mix in the turmeric, mustard seeds and chilli flakes. Cook for 4 minutes, but ensure that the leeks retain their vibrant green colour. Stir in the salt. Add the leeks and cook until they start to soften. Mix in the turmeric, mustard seeds and chilli flakes. Cook for 4 minutes, but ensure that the leeks retain their vibrant green colour. Stir in the salt. Serve the curry, leeks and rice together. Serve the curry, leeks and rice together.