Roast tandoori chicken with crispy skin and lentils

Method

PART 1: LENTIL CURRY

1. In a pot of vegetable stock, bring to the boil and add the lentils and cook for 10 mins and drain and put aside.
2. Heat oil in a large, heavy-based saucepan over medium-low heat. Add cumin, fennel and cinnamon. Cook, stirring, for 1 to 2 minutes or until fragrant. Add curry leaves. Cook, covered, for 30 seconds or until fragrant. Add onion. Cook, stirring, for 3 to 4 minutes or until softened.
3. Add garlic, ginger, chilli and coriander root and stem. Cook, stirring, for 1 to 2 minutes or until fragrant. Add turmeric, garam masala and salt. Cook, stirring, for 1 minute or until fragrant. Add tamarind, tomato paste, 1 can coconut cream and ¼ cup cold water. Bring to the boil. Add the lentils, Reduce heat to low. Cover. Simmer for 6 minutes or until slightly thickened.

PART 2: TANDOORI SPICED CHICKEN

1. Place all ingredients in blender and blend to a paste, rub all over the chicken and marinate.
2. Place chicken in the fridge and marinate for 12 hours.
3. After marination, place chicken in zip lock bag and then drop in a water bath of 67°C and cook for 30 minutes.
4. Place in a hot frying pan and fry until cooked through until crispy.

PART 3: CRISPY SKIN POPPADOM

1. Lay chicken skin flat on baking paper on oven tray and lightly salt.
2. Place another sheet of baking paper on top of skins and add another tray on top to keep the skin flat.
3. Bake at 180°C for 12 – 14 minutes or until crispy.

TO SERVE

• Place lentil curry at bottom of bowl
• Place chicken pieces over curry
• In a sperate bowl have crispy skin like a poppadom
• Scatter a bit of coriander and voila