Mulligatawny chicken
Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free
Ingredients
- 1 packet organic free-range - if possible chicken drumsticks and or thighs
- 1 tbsp plain gluten-free flour
- 1 medium onion finely chopped
- 3 tbsp tomato puree
- 2 tbsp mild curry powder or 1tbsp medium curry powder
- Vegetable stock to cover - I use Marigold low salt
- 1 small apple - peeled and thinly sliced
- 1 small carrot - peeled and chopped
- 100 g frozen peas
- 1 slice of lemon or a squeeze lemon juice
- 1 bay leaf
Instructions
- Fry the chicken in a saucepan or casserole dish with the flour until browned all over.
- Add the onion and carrot and continue to fry for a further few minutes stirring to make sure nothing burns
- Add the remaining ingredients and leave with the lid on over a very low heat to cook for approx. 1 hour, by which time the meat should fall off the bone. Alternatively, transfer the casserole dish to the oven at 160 degrees, stirring occasionally
- Take the meat from the sauce and remove the bones, placing the meat back into the casserole
- Serve with rice or pasta and vegetables of choice!