A hen supper influenced by a classic Japanese curry.
Make the sauce: approximately chop 2 spring onions and set them in the bowl of a food items processor. Peel 40g of ginger and 3 cloves of garlic, then increase to the onions.
Peel and around chop 250g of carrots, then increase them to the other substances collectively with 350g of tomatoes.
Pour in 3 tbsp of runny honey alongside one another with 3 tbsp of light soy sauce. Increase 2 tbsp of garam masala and 2 of moderate curry powder.
Halve and seed 1 compact red chilli and incorporate that, as well. Method to a thick paste, then transfer to a broad, shallow saucepan. Put in excess of a reduced to moderate warmth and simmer for 12 minutes, then pour in 400ml of hen inventory and deliver to the boil. Decrease the heat and proceed simmering for 20 minutes, stirring from time to time to prevent the sauce from sticking. Stir in a handful of chopped coriander.
Oil and lightly year 4 boned and flattened hen legs, then grill on both sides until eventually the pores and skin is golden. Look at that they are thoroughly cooked by piercing with a skewer – the juices must be golden instead than pink. Provide with the sauce and some bread for mopping up. More than enough for 2
There is loads of sauce here. If you have some still left more than, retain in the fridge for a further day.
The sauce is effective very well for grilled aubergine, too.
Abide by Nigel on Twitter @NigelSlater
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