Corn-Fed Chicken with Curried Fennel Sauce

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

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

In this dish the chicken is cooked in a pot with spices, yogurt and fennel.

Ingredients

1 tablespoon groundnut oil
15g (1oz) butter

Europe
United Kingdom
Main course

Method

Set the oven to preheat at Gas Mark 6/200°C/400°F. Heat the oil and half the butter in a large frying pan over a high heat. Add the chicken pieces and brown them all over. Put the chicken into a large casserole. Leave the unwashed frying pan to one side. Cut off the base and stalks of