Nigel Slater’s recipe for grilled rooster and curry sauce | Meals

A rooster supper impressed by a traditional Japanese curry.

Make the sauce: roughly chop 2 spring onions and put them within the bowl of a meals processor. Peel 40g of ginger and three cloves of garlic, then add to the onions.

Peel and roughly chop 250g of carrots, then add them to the opposite elements along with 350g of tomatoes.

Pour in 3 tbsp of runny honey along with 3 tbsp of gentle soy sauce. Add 2 tbsp of garam masala and a couple of of delicate curry powder.

Halve and seed 1 small crimson chilli and add that, too. Course of to a thick paste, then switch to a large, shallow saucepan. Place over a low to average warmth and simmer for 12 minutes, then pour in 400ml of rooster inventory and convey to the boil. Decrease the warmth and proceed simmering for 20 minutes, stirring once in a while to forestall the sauce from sticking. Stir in a handful of chopped coriander.

Oil and frivolously season 4 boned and flattened rooster legs, then grill on either side till the pores and skin is golden. Examine that they’re absolutely cooked by piercing with a skewer – the juices must be golden reasonably than pink. Serve with the sauce and a few bread for mopping up. Sufficient for two

There may be loads of sauce right here. When you have some left over, maintain within the fridge for one more day.

The sauce works nicely for grilled aubergine, too.

Observe Nigel on Twitter @NigelSlater

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