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Trini Curry with Buss Up Shut & Mango Chow
45 mins
1 hr 55 mins
4/5
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Recipe
Dietary
Taste Profile
Origin
Green Seasoning Blend: green chilli, green bell pepper, thyme, coriander leaf, chives, garlic, onion
Curry Powder: coriander, cumin, habanero chilli, turmeric, black pepper, fenugreek, allspice, green cardamon, nutmeg, cinnamon, ginger
Whole Spices: habanero chilli, bay, star anise
Cumin Seeds: cumin
Amchar Masala: cumin, fenugreek, fennel, black pepper, nigella, ginger
Dhal Spices: turmeric, coriander, cumin, garlic, ginger, onion
Tamarind Sauce Blend: tamarind (tamarind and cornstarch), amchur
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
- 4 chicken legs (or duck legs for a more authentic version!)
- 1 bunch of spring onions
- 1 medium onion
- 2 medium carrots
- 4 cloves of garlic
- 25g bunch of coriander
- 2 limes
- 1 medium unripe mango (or 200g ready-prepared)
- 200ml full fat coconut milk
- 60g sugar
- 30g butter or dairy-free alternative
- 250g plain flour (plus extra for rolling) or gluten-free alternative
- 200g split peas
- Rice to serve (optional)
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