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Indian Spiced Chicken

Serves:  4-6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 4 fresh red chilies, halved
  • 2 onions, peeled and sliced
  • 4 cloves of garlic, chopped
  • 8 large plum tomatoes, quartered
  • 1 bunch of fresh coriander
  • 10 chicken legs OR thighs, skin on
  • 60ml olive oil
  • 10ml garam masala OR medium curry powder
  • 15ml ground cumin
  • 15ml ground coriander
  • 15ml ground paprika
  • 15ml mustard seeds
  • 45ml brown sugar
  • 30ml white wine vinegar
  • 10ml salt
  • 10ml coarse black pepper
  • 250ml water
  • 250ml natural yoghurt with 30ml chopped mint mixed in

DIRECTIONS

  1. Halve the chilies (deseed if you like), peel and finely slice the onions, then peel and chop the garlic. Quarter the plum tomatoes, and pick the coriander leaves.
  2. Rub the chicken legs all over with a drizzle of oil and the garam masala, paprika, ground coriander and cumin then transfer to a large non-stick ovenproof pan.
  3. Add another drizzle of oil and fry the chicken over a medium heat for 10 to 15 minutes, or until lovely and dark golden all over. Best to let it get really nice and dark – it will make such a difference to the end result if you get it right at this stage. Drain off any excess fat.
  4. Add the mustard seeds, chilies, onion and garlic to the chicken. Cook, stirring often, for 5 minutes, then add the tomatoes, sugar, salt, pepper, water and white wine vinegar.
  5. Bring to the boil, place the lid on, turn down the heat and simmer for 20 minutes.
  6. Place in the Wonderbag on a cloth or mat and close.
  7. Leave for 4 hours or more, open and stir in the chopped coriander.
  8. Serve with the yoghurt mixed with chopped mint, and rice or couscous, and a crisp, refreshing salad.