Chicken Jaipur

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the outer layer of skin from the shallots and cut in half.

Step 2

Place the shallot halves cut side down in a roasting tin smeared with a little oil.

Step 3

Roast the shallot for 20 mins at 180C fan.

Step 4

Rince and lightly dry roast the dried peppers.

Step 5

Place the dried peppers and dried shiitake in a jug and cover with just boiled water for 15 mintues.

Step 6

Peel and half the garlic cloves add to the roasting pan with shallot for last 10 minutes.

Step 7

Dry roast the whole spices and grind to a fine powder.

Step 8

Combine the ground spices in a bowl with the vinegar, salt and agave syrup.

Step 9

When the shallots and garlic are finished roasting and are nicely caramelised, remove from the oven and allow to cool.

Step 10

Blend to a paste the shallots, garlic, peppers, mushroom, ginger, with a little of the pepper water.

Step 11

Add this to the spice and vinegar mixture.

Step 12

Heat the oil a large heavy bottom pan over medium heat.

Step 13

Brown the chicken.

Step 14

Add the paste and the remaining pepper water.

Step 15

Cook for 15-20 minutes stirring occassionally.