Mussaman chicken curry
This is a complex Thai curry (borrowed from David Thompson - and we're not planning on giving it back any time soon) with hints of the Middle East in its spicing and a deliciously sweet, sour and aromatic coconut sauce. What makes this curry so complex is its spice-laden paste, and the different techniques used in cooking. We brown free-range chicken thigh fillets, kipfler potatoes and onions, with coconut cream, fish sauce, tamarind and pineapple juice, before bringing them all together in a sweet, salty and delicious whole.
Free-range chicken, kipfler potatoes, pickling onions, red onion, coconut cream, brown sugar, fish sauce, tamarind, pineapple juice, chillies, garlic, galangal, lemongrass, fresh and ground coriander, peanuts, cumin, cloves, nutmeg, cinnamon, cardamon, rice bran oil, salt.
MAY CONTAIN TRACES OF:
Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
Serves 1 (hungry!) - 2 adults with accompaniments
Serves3-4 adults with accompaniments.
Serve with steamed jasmine or coconut rice, an Asian salad or stir-fried Asian greens dressed with oyster sauce.
Frozen product. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then reheat gently in a saucepan or microwave-safe container, stirring occasionally, until piping hot.