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Chicken Legs in Curry & Orange Sauce
Ingredients
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3 tablespoons olive oil
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2 teaspoon Garlic Granules
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2 tablespoons Mild Curry Powder
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2 chicken legs
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125 gram (5 ounce) shallots, finely chopped
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100 millilitre (4 fluid ounce) water
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300 millilitre (1/2 pint) vegetable stock
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2 Kaffir Lime Leaves
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75 millilitre (3 fluid ounce) Noilly Prat or vermouth
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1 teaspoon Chives
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1 tablespoons Ground Coriander
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1 orange, divided into segments
Key Products
Instructions
- 1 Preheat the oven to 200°C, 400°C, Gas Mark 6.
- 2 Combine 2 tbs of the olive oil, ½ of the Garlic and 1 tbs of the Curry Powder in a bowl. Brush each of the chicken legs with the mixture until coated.
- 3 Heat a large pan over a medium heat with the remaining oil, add the chicken legs to the pan and brown for around 2 minutes on each side. Remove from the pan and place in a deep ovenproof dish.
- 4 In the same pan, add the shallots and remaining Garlic with the remaining oil. Fry until softened.
- 5 Add the remaining Curry Powder to the shallots and fry for a further minute. Add the water, stock and Kaffir Lime Leaves and bring to the boil.
- 6 Pour the mixture over the chicken legs. Cover loosely with foil and place in the oven for 45 minutes or until the chicken is cooked through.
- 7 Remove the chicken legs from the liquid, set to one side and cover with foil to keep warm.
- 8 Pour the liquid back into the pan and bring to a rapid simmer. Add the Noilly Prat or vermouth and leave to reduce for a few minutes. Reduce the heat slightly, then add the Chives, Coriander and orange segments. Simmer for one minute.
- 9 To serve, cut the chicken legs in half so the drumstick is separated from the thigh. Arrange in a bowl and spoon over the broth.
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