Fried Chicken and Vegetable Curry

Name: Fried Chicken and Vegetable Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 4-6 Lilydale free range chicken thigh fillets; 1 litre vegetable oil, for deep frying; Â½ 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; Â½ head broccoli, broken into large florets; chilli oil, to serve; lime wedges, to serve; 1 cup plain flour; Â½ tsp turmeric; Â½ tsp paprika; 1 tsp garam masala; salt, to season; 1 cup milk; 1 egg; Â½ tsp turmeric; Â½ tsp paprika; salt, to season; 2 tbsp vegetable oil; 1 onion, grated; 2 tsp minced garlic and ginger; 1 tbsp tomato paste; 1 tsp ground cumin, coriander and turmeric; 1 tsp garam masala; 3 tbsp plain flour; 700 ml chicken stock; 1 tsp sugar; 100 ml thickened cream; 1 tsp dark soy sauce

20 mins Prep

40 mins Cook

4 Serves

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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
½ tsp turmeric
½ tsp paprika
salt, to season

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
1 tsp garam masala
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)
salt, to season

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Start with the chicken marinade. Whisk together the ingredients for the marinade. Stir to com
Start with the curry sauce. Heat a medium saucepan over medium heat and add the oil, onion, garlic and ginger. Cook for about 6 minutes, stirring frequently, then add the tomato paste, ground spices and flour and stir to combine. Add the stock a little at a time, stirring to create a smooth sauce. Add the sugar and bring to a simmer. Simmer covered for 15 minutes, then stir through the cream, soy sauce and fenugreek leaves (if using). You should have a sauce around the consistency of gravy. If the sauce is too thick, dilute with a little water. Taste and adjust seasoning.
Heat the vegetable oil in a large saucepan to 180C. Fry the vegetables in separate batches until softened and lightly browned. Remove and drain well.
Reduce the heat of the oil to 170C. Combine the ingredients for the flour dredge. Remove the chicken from the marinade and dredge in the seasoned flour. Return to the marinade and then dredge once again in the flour. Fry in batches for about 6 minutes until cooked through then drain well.
Place the curry sauce in the base of a serving plate, arrange the vegetables on top, then slice the chicken and place on top as well. Drizzle with chilli oil to taste and seve with wedges of lime.