Prepared exclusively with Lilydale for Western Australia Gourmet Escape, try Nelly Robinson’s exclusive Tandoori Chicken with Crispy Skin recipe for yourself.
Ingredients
PART 1: LENTIL CURRY
- 210g dry red lentils
- 1 litre vegetable stock
- 2 teaspoons cumin seeds
- ½ teaspoon fennel seeds
- 1 small cinnamon stick
- 10 fresh curry leaves
- 1 large brown onion, finely chopped
- 6 garlic cloves, finely chopped
- 6cm piece fresh ginger, peeled, grated
- 1 long red chilli, finely chopped
- ¼ cup chopped washed fresh coriander root and stem
- 1 ½ tablespoons ground turmeric
- 1 ½ tablespoons Garam Masala
- 1 teaspoon salt
- 1 tablespoon tomato paste
- 2 270ml cans light coconut cream
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh coriander leaves
PART 2: TANDOORI SPICED CHICKEN
- 6 Lilydale Free Range Chicken Breasts
- Oil for frying
- 1 teaspoon salt
- 1 teaspoon cayenne
- 1 teaspoon coriander, ground
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon ginger
- 1 teaspoon turmeric
- 1 teaspoon fennel
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ cup yoghurt
- 1 tablespoon lime juice
PART 3: CRISPY SKIN POPPADOM