BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF,
MARASA SAROVAR PRIMIERE,
BODHGAYA
| S No. | Ingredients | Qty | UOM |
| 1 | Chicken | 180 | gm |
| 2 | lemongrass | 15 | gm |
| 3 | Thai Ginger | 10 | gm |
| 4 | Oil | 25 | ml |
| 5 | Lemon Leaf | 4 | gm |
| 6 | Potato | 30 | gm |
| 7 | Pineapple slices | 30 | gm |
| 8 | Carrot | 20 | gm |
| 9 | Basil | 3 | gm |
| 10 | Massaman Paste | 50 | gm |
| 11 | Coconut Powder | 80 | gm |
| 12 | Cornflour | 15 | gm |
| 13 | Lemon Juice | 5 | gm |
| 14 | Salt | 4 | gm |
| 15 | Jasmine Rice | 100 | gm |
| 16 | Chicken Broth | 3 | gm |
| 17 | Light Soy | 4 | gm |
| 18 | Cherry tomato | 10 | gm |
| 19 | Brocolli | 10 | gm |
| 20 | Zucchini green | 10 | gm |
| 21 | Zucchini Yellow | 10 | gm |
| 22 | Pokchoy | 10 | gm |
| 23 | Tamarind | 15 | gm |
METHOD:
- Take a big bowl add 3 cups of water and put it coconut milk powder and mix it very well.
- Heat a wok with oil add all herbs and toss the chicken
- Add massaman curry paste
- Add salt, Jaggery and maggi seasoning for increase the taste of curry
- Thickened the above things by adding corn flour
- Put in the top fried basil for garnish.
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