- Prep: 30 min
- Cook: 35 min
- Yield: 2 servings
Ingredients
25 gm flaked almonds or any nut of your choice
1 tsp cold-pressed olive oil
2 boneless chicken legs (about 300g), trimmed and flattened
Salt and pepper to season
For The Sauce
2 tsp cold-pressed sesame oil
1 medium onion, roughly chopped
2 garlic cloves, finely chopped
1 thumb-sized ginger, peeled and finally chopped
2 tsp madras curry powder
1/4 tsp ground turmeric
1 tbsp plain wholemeal flour
4 Japanese curry cubes
1 star anise grounded
400 ml water to cook curry
For The Rice
Water to cook rice
100 gm organic Manipuri black rice (chak hao) soaked overnight
2 spring onions, whole and chopped
Directions
1. Cook the Manipuri black rice in plenty of boiling water for 35 minutes or until very tender.
2. Once the rice is tender, add the spring onions and cook for 1 minute. Drain well, then leave to stand for a few minutes.
3. Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate.
4. Grease a small baking tray with a little oil. Brush the chicken leg on both sides with the remaining oil and season well.
5. Coat the chicken with the nuts and place on the tray. Press any remaining nuts from the plate onto each leg and Bake for 20 minutes or until browned and cooked through.
6. Rest for 4-5 minutes on the tray, then slice thickly.
7. Meanwhile for the sauce, heat the oil in a medium non-stick saucepan and add onion, garlic and ginger. Loosely cover the pan and saute gently for 8 minutes or until softened and lightly browned, stirring occasionally. Remove the lid for the last 2 minutes, and don’t let the garlic burn.
8. Stir in the Madras curry powder, star anise, turmeric, 4 cubes of Japanese curry cube and a good grinding of black pepper.
9. Cook for a few minutes till the oil starts coming from the sides. Keep stirring. Add the flour and stir well. Gradually add 400ml water to the pan, stirring constantly. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. If it begins to splutter, cover it loosely with a lid.
10. Remove the pan from the heat and blitz the sauce with a stick blender until very smooth. Adjust the seasoning to taste. Keep warm.
11. Divide the sliced chicken between two plates, pour over the sauce and serve with the rice.
