Recipe: Melt-in-the-mouth Indian chicken
Contrary to what the title might suggest, F*ck granola is not a book full of breakfast recipes. In fact, it is a plea to simply eat whatever you feel like, with a subtle middle finger to being on a diet forever. Author Jelle Beeckman, aka The Messy Chef, serves up unconventional recipes, such as this divine Indian chicken: melt-in-the-mouth tender!
Yes, for some dishes you need to stock up on a few more ingredients than for others. Sometimes I get the comment: ‘Then you buy a jar of spices and I don’t know what else I can make with it.’ Well, I promise you: just like me, you’ll make this dish every month, and before you know it, you’ll be standing in the shop with exactly the same shopping list again.
How to make the melt-in-the-mouth Indian chicken
- First toast the cloves, cumin, coconut and star anise in a dry pan so that all the flavours are released. Put the spices together with all the ingredients for the spice paste in a food processor and blend into a smooth paste.
- Place a large pan over the heat and add 4 tbsp oil. Season the chicken with salt and pepper and brown it nicely in the pan. Once the chicken is nicely browned, remove it from the pan.
- Add the spice paste to the pan and fry for 2 to 3 minutes. Add a little more oil if necessary and keep stirring so that nothing sticks.
- Add the cinnamon stick, passata and stock. Return the chicken to the pan and simmer for another 30 to 45 minutes, covered, until the chicken falls apart beautifully.
- Serve with rice, yoghurt and mint, and finish with extra poppy seeds.
Title: F*ck Granola
Author: Jelle Beeckman
Price: €29,99
Publisher: Borgerhoff & Lamberigts
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- Chicken sashimi exists, and this is what it tastes like
- Washing chicken isn’t necessary—in fact, it’s dangerous
