Fragrant Chicken Curry With Star Anise And Lace Pancakes (From Cook In Boots)
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“@context”: “https://schema.org/”,
“@type”: “Recipe”,
“name”: “Fragrant Chicken Curry With Star Anise And Lace Pancakes (From Cook In Boots)”,
“description”: “This is inspired by a Malaysian chicken curry and is served with my take on roti jala – lacy pancakes that are as fun to make as they are to eat, and are perfect for mopping up the rich coconut curry sauce that has a wonderful aniseed note from star anise – one of my favourite spices. What I really love about it is that it can be made in advance, and tastes even better the next day.”,
“author”: {
“@type”: “Person”,
“name”: “”
},
“cookTime”: “”,
“prepTime”: “”,
“totalTime”: “”,
“recipeYield”: “6”,
“recipeCategory”: “”,
“recipeCuisine”: “”,
“image”: [
“https://admin.canvasflow.io/usercontent/946683/576C049E-3AE1-46B4-926DCAF87C170E3F.png”
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“nutrition”: {
“@type”: “NutritionInformation”,
“calories”: “”
},
“recipeIngredient”: [
{
“@type”: “ItemList”,
“name”: “For the curry”,
“itemListElement”: [
“1 heaped tbsp ghee or 3tbsp vegetable oil”,
“2 large red onions, sliced into fine crescents”,
“1tsp cumin seeds”,
“6 garlic cloves, roughly chopped”,
“2 red chillies, deseeded if preferred, roughly chopped”,
“7.5cm (3in) piece fresh root ginger, peeled and roughly chopped”,
“Sea salt”,
“1 curl of cinnamon”,
“1 stalk curry leaves”,
“3tbsp mild or medium Madras curry powder”,
“2 star anise”,
“1 × 400g tin chopped tomatoes”,
“1 × 400ml tin coconut milk”,
“400ml water”,
“3 small to medium potatoes, cut into quarters”,
“8 chicken thighs, skinned”,
“Juice of 1 lime”
]
},
{
“@type”: “ItemList”,
“name”: “For the lace pancakes (makes about 12)”,
“itemListElement”: [
“250g plain flour”,
“1tsp sea salt”,
“½tsp turmeric”,
“2 large eggs, beaten”,
“250ml full-fat or semi-skimmed milk”,
“250ml evaporated milk”
]
}
],
“recipeInstructions”: [
{
“@type”: “HowToSection”,
“name”: “To make the curry:”,
“itemListElement”: [
{
“@type”: “HowToStep”,
“text”: “Heat a large pan and melt the ghee/heat the oil.”
},
{
“@type”: “HowToStep”,
“text”: “Add the onions and cumin seeds and fry until the onions are golden brown.”
},
{
“@type”: “HowToStep”,
“text”: “Meanwhile, blitz the garlic, chillies and ginger in a food processor to a fine paste.”
},
{
“@type”: “HowToStep”,
“text”: “Add the paste to the onions with a little sea salt, the cinnamon, curry leaves, curry powder and star anise. Fry until fragrant, about 3min.”
},
{
“@type”: “HowToStep”,
“text”: “Stir in the chopped tomatoes and cook for 3-4min. Pour in the coconut milk and water. Bring to the boil, then simmer for 3min.”
},
{
“@type”: “HowToStep”,
“text”: “Add the potatoes and chicken. Bring back to the boil, then reduce the heat, cover and simmer gently for about 25min, or until the chicken is cooked through.”
},
{
“@type”: “HowToStep”,
“text”: “Remove from the heat and stir through the lime juice before serving.”
}
]
},
{
“@type”: “HowToSection”,
“name”: “To make the lace pancakes:”,
“itemListElement”: [
{
“@type”: “HowToStep”,
“text”: “Sift the flour, salt and turmeric into a large mixing bowl.”
},
{
“@type”: “HowToStep”,
“text”: “In another bowl, whisk together the eggs, milk and evaporated milk.”
},
{
“@type”: “HowToStep”,
“text”: “Gradually whisk the wet ingredients into the dry ingredients until you have a smooth, velvety batter.”
},
{
“@type”: “HowToStep”,
“text”: “Lightly oil and heat a non-stick frying pan.”
},
{
“@type”: “HowToStep”,
“text”: “Transfer the batter to a plastic squeeze bottle (such as a ketchup bottle with a narrow nozzle).”
},
{
“@type”: “HowToStep”,
“text”: “Squeeze the batter in a lacy web pattern over the base of the pan. Cook for about 2min, until golden brown. These pancakes are cooked on one side only; the top should be just set.”
},
{
“@type”: “HowToStep”,
“text”: “Fold into quarters or roll up like a spring roll.”
},
{
“@type”: “HowToStep”,
“text”: “Repeat with the remaining batter and serve alongside the curry.”
}
]
}
]
}