Name: Corn-Fed Chicken with Curried Fennel Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2.5cm (1-inch) piece of root ginger; 1 fresh red chilli; 15g (1oz) butter; ½ teaspoon ground cinnamon; 1 tablespoon groundnut oil; 1 teaspoon ground coriander; ¼ teaspoon ground cloves; 1 tablespoon plain flour; Generous handful of fresh coriander leaves, chopped roughly; 1½ tablespoons tomato purée mixed into 300ml (½ pint) water; 150ml (¼ pint) natural yogurt; Juice of 2 lemons; Salt; 3 cardamom pods; 2 large garlic cloves; 4 corn-fed chicken joints (1.5 kg/3½lb); 2 large fennel bulbs

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

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Corn-Fed Chicken with Curried Fennel Sauce

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