Crispy Onion Coated Chicken With Curry Sauce
- 4 Pieces of chicken thighs & drumsticks
- 50g Plain flour
- Salt & pepper
- 1 Egg
- 1 tsp. Dijon mustard
- 100g Crispy onions
- 1 tbsp. Fennel seeds
- 1 tbsp. Butter
- 20g Plain flour
- 2 tsp. Garam masala
- 1 Chilli pepper
- 1 Clove of garlic
- 250ml Chicken stock
- Salt & pepper
Pre-heat the oven to 180°, and prepare a baking tray.
Set out 3 bowls with the flour (mixed with salt & pepper), the egg (mixed with the mustard), and the crispy onions (mixed with the fennel seeds).
Coat each piece of chicken first in the flour, then the egg, and then the crispy onions, and place onto the baking tray. Bake for 40-45 minutes.
To make the sauce, first heat the butter in a small saucepan, then add the flour and garam masala to form a roux.
Into the sauce, crush and fry the garlic, and chop and fry the chilli pepper.
Add the chicken stock to the sauce, mix until smooth, and simmer for a few minutes. Add salt & pepper to taste.
Pass the sauce through a sieve to remove the pieces of garlic and chilli.
Serve the chicken with chips or rice, and pour over the curry sauce.