2 large carrots, peeled, diced and par-boiled
6 cherry tomatoes
1 long red chilli, finely sliced
2 tsp ground coriander
1 tsp ground coriander
2 tbsp chopped fresh coriander
3 garlic cloves, finely chopped
1 mango, peeled and chopped
1 onion, thinly sliced
2 large onions, cut into quarters
2 tbsp chopped fresh flatleaf parsley
125²µ/4½´Ç³ú rainbow chard, wilted and chopped
1 red onion, cut into quarters
125²µ/4½´Ç³ú spinach, wilted and chopped
4 spring onions, chopped
100²µ/3½´Ç³ú coconut cream, grated
400ml tin coconut milk
100²µ/3½´Ç³ú plain flour
2½ tsp ground allspice
1 tsp ground allspice
2 tsp coarsely ground black pepper
salt and freshly ground black pepper
6 black peppercorns, crushed
100²µ/3½´Ç³ú breadcrumbs
100²µ/3½´Ç³ú caster sugar
2 cinnamon sticks
2 tsp cumin
1 tsp ground cumin
2 tsp ground cumin
1 tsp paprika
2 tsp ground turmeric
1 tbsp vegetable oil
vegetable oil, for frying
3 tbsp vegetable oil
200ml/7fl oz vegetable stock
100ml/3½fl oz white vinegar
1 free-range egg
50ml/2fl oz milk
2 chicken thighs, skin on, boneless and cut into 3 pieces each