SLOW COOKED MEXICAN POT ROASTED CHICKEN

Inspired by the classic Mexican Pollo Adobo, this dish is spiced by the all-star chipotle. The addition of cumin and coriander makes it a perfect for the Indian palates.

Preparation time: 40 minutes (Serves 2)

Ingredients:

•       2 onions (chopped)

•       1 dried chipotle chilli

•       2 tsp coriander seeds (whole)

•       2 tsp cumin seeds

•       1 cup corn oil

•       10 garlic cloves

•       ¼ cup ginger-garlic paste

•       ½ chicken curry cut (with bone)

•       ¼ tsp black pepper (crushed)

•       1 cinnamon stick

•       1 corn on the cob (sliced)

•       1 carrot (sliced)

•       ¼ cup black beans (soaked)

•       ¾ cup tomato paste

•       2 tbsp coriander leaves (torn)

Salt as required

Preparation:

•       Dry roast the chipotle chillies

•       Dry toast and make a powder with cumin and coriander seeds

•       In a pan, add the onions and sauté till very light brown on the edges

•       Add the whole spices, sauté and add ginger-garlic paste, tomato paste and all spices (chipotle chillies, powered cumin, powdered and coriander seeds)

•       Add the chicken and sauté for 10 minutes

•       Add the veggies, beans, water and cover it with a lid

•       Let it simmer on a very slow fire for 30 minutes

•       Open, adjust the seasoning and garnish with coriander