Bom­bay braised chicken

Style at Home (UK) - - Cook It | Shopping List -

Takes 1hr + mar­i­nat­ing serves 2

2tbsp sun­flower oil

3cm piece fresh root ginger

3 garlic cloves, crushed

1 red chilli

1tsp each ground cumin, ground co­rian­der and garam masala

1⁄2tsp turmeric

1tsp fen­nel seeds

4 chicken legs

300ml chicken stock

400g new potatoes, halved

250g cau­li­flower, cut into flo­rets

200g green beans hand­ful of co­rian­der

1 To make the spice paste, whizz 1tbsp sun­flower oil, the ginger, garlic and chilli un­til smooth. stir through the spices, rub over the chicken and sea­son. cover and leave to mar­i­nate overnight in the fridge. 2 in an oven­proof casse­role dish, heat the re­main­ing oil and brown the chicken on each side for 3 mins. Pour over the chicken stock and bring to a sim­mer. cook, un­cov­ered, for 15 mins. add the potatoes and con­tinue cook­ing for 30-40 mins. 3 add the cau­li­flower and green beans and cook for 5 mins. scat­ter with co­rian­der and serve.

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