Chettinad Chicken, Sweet Mint Sauce, Bombay Potato Mousse, Sag & Pickled Gobi

Ingredients

Procedure

1. Lightly roast the dried spices till fragrant.
2. Grind the spices in a coffee grinder, add the ginger, garlic and turmeric and salt and blend to a paste use this to marinate the chicken for 3 hours.
3. Roll and tie the chicken thighs, and slow roast till colored and just cooked, Grill the chicken breast till nicely coloured and slightly undercooked, deglaze all pans, reserve liquor.
4. Gently heat the oil in a sauce pan, add the fry herbs and spices and cook till fragrant, add the onions and cook till soft and thick, add the tomato and cook down. Add the deglazed cooking liquor and bring to the boil, simmer for 10-15 minutes, taste and correct seasoning.
5. Add the precooked chicken and warm through to complete cooking and for the flavours to infuse.
6. Keep warm till ready to serve.
7. For the Sweet Mint Sauce
8. Put everything in a liquidiser and blend to the required consistency, taste and correct seasoning.
9. For the saag
10. Heat the oil in a saucepan
11. Add the garlic and fry till just starting to colour
12. Add the spinach and wilt down, season
13. Drain and set aside for later use
14. For the Pickling Liquor
15. Combine all the pickling liquor ingredients in a saucepan, bring to the boil, cool slightly then pour over the cauliflower allow to cool and cover.
16. Marinate for at least 12 hours
17. Alternative method is to cool the liquor completely then pour over the cauliflower. Then this is vac packed uncovered 3 times to produce a fast pickle.