Roast Chicken Quarters With A Spicy Honey Sauce
|Tamarind pulp||1 Tablespoon|
|Tomato puree||2 Tablespoon|
|Ginger pulp||1 Teaspoon|
|Chilli powder||1 Teaspoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Chopped fresh coriander||2 Tablespoon|
|Red chillies||2 , diced (Fresh)|
|Canned chickpeas||5 Ounce, drained (150 Gram)|
|Corn oil||2 Tablespoon|
|Onion seeds||1 1⁄2 Pinch|
1. Preheat the oven to 190°C/375°F/gas 5. Remove the skin from the chicken and quarter the bird.
2. In a bowl, mix the tamarind sauce, tomato puree, honey, ginger, chilli powder, ground coriander, salt to taste, sugar, half of the fresh coriander and half of the red chillies, the drained chickpeas and 300 ml / 1/2 pint of water to form a thick paste.
3. Heat the oil in a saucepan over a moderate heat and fry the curry leaves with the onion seeds for about 45 seconds. Then pour in the honey sauce and cook for about 2 minutes. Remove the pan from the heat.
4. Using a pastry brush, brush half of the sauce over the chicken pieces. Place the chicken in the oven for 35-40 minutes, basting occasionally.