DISHPATCH Malabar Stuffed Chicken Instruction Manual

: October 27, 2023
: DISHPATCH

Table of Contents

MALABAR STUFFED CHICKEN
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DISHPATCH Malabar Stuffed Chicken

DISHPATCH Malabar Stuffed Chicken

`MALABAR STUFFED CHICKEN`

_ **by Gunpowd**_

COOKING TIME

60 MINUTES

SERVES 2

(1) Malabar stuffed chicken
(2) Chettinad curry sauce

COOKING INSTRUCTIONS

Remove the Malabar stuffed chicken (1) from the fridge and bring up to room temperature.

Preheat the oven to 200°C/180°C fan.

Place the Malabar stuffed chicken (1) in a large oven dish and into the oven for 45 minutes.
After 45 minutes, increase the oven temperature to 220°C/200°C fan and cook for a further 15 minutes.
Remove the chicken from the oven and let it rest for 5 minutes before carving.
Pour the Chettinad curry sauce (2) into a small saucepan.
Warm over a medium heat for 5–7 minutes, until hot through and starting to bubble.
Carve the chicken and serve alongside the curry sauce.

“This is our take on a dish from Malabar, an area in the southern part of India’s western coast. We marinate stuffed, corn-fed British chicken in yoghurt, Malabar curry powder, ginger, garlic and green chilli for 24 hours.” – Harneet Baweja

ADD-ONS
For all add-ons preheat the oven to 200°C/180°C fan.

BEETROOT CROQUETTES

Place the beetroot croquettes (1) onto a baking tray and into the oven for 20 minutes, turning halfway through.
Pour the green chilli and mustard dip (2) into a small ramekin and serve alongside the croquettes.

MUSTARD MALAI BROCCOLI

Place the mustard malai broccoli (1) onto a baking tray and into the oven for 2530 minutes.
When the broccoli has 5 minutes left, tip the makhani sauce (2) into a saucepan and warm over a medium heat for 57 minutes, until it starts to boil.
Place the broccoli on a serving plate and pour over the makhani sauce before serving.

KASHMIRI LAMB CHOPS

Remove the lamb chops (1) from the fridge and bring up to room temperature.

Place a frying pan over a high heat. Using a pair of tongs or a fork to hold the lamb in place, render the fat for 1 minute. Sear the other sides of the chop for 30seconds each.
Place the lamb chops onto a baking tray and into the oven for 1012 minutes for a medium roast, or 2022 minutes for well done.
Serve the mint and coriander chutney (2) alongside the lamb chops.

AMMA’S CHOCOLATE COCONUT DELIGHT

Spoon each dessert (1) onto a serving plate or enjoy straight out of the pot!

STORAGE

Transfer all components to the fridge as soon as received. Ensure all chilled items are chilled on arrival.

CONSUME BEFORE

The end of the date on the sticker inside the box’s lid. Do not exceed the use-by date.

GOT A QUESTION?

Email us at [email protected]

@thedishpatch @gunpowder_london

INGREDIENTS

Malabar stuffed chicken: Yorkshire farm corn-fed chicken, curry leaf, yoghurt (milk), madras curry, fennel seeds, ginger, garlic, chilli flakes, coriander, cumin, turmeric, salt, black pork mince, pitted prunes. Chettinad curry sauce: caramelised onion, curry leaf, coconut, curry powder, black pepper, fennel seeds, star anise, turmeric, red chilli powder, tomatoes. Beetroot croquettes: beetroot, potato, ginger, green chilli, cumin seeds, vegetable oil, plain wheat flour, milk, turmeric, coriander powder, coriander. Green chilli mustard dip: vegetable oil, mustard, green chilli, ginger, turmeric, salt, yoghurt (milk). Mustard malai broccoli: wholegrain mustard, full-fat soft cheese (milk), yoghurt (milk), garlic, ginger, green chilli, dried mango powder, fresh coriander shoots, turmeric powder, roasted chickpea flour. Makhani sauce: plum tomatoes, ginger, garlic, green chilli, smoked chilli powder, vegetable oil, green cardamom, cloves, cinnamon stick, bay leaf, dried fenugreek, Greek yoghurt (milk), butter (milk), almonds (tree nuts). Kashmiri lamb chops: lamb cutlet, yoghurt (milk), lemon dressing (sulphites), green chilli, ginger, garlic, mustard oil, fresh coriander, chilli oil, smoked chilli powder, dried fenugreek leaf, coriander powder, cumin powder, garam masala, papaya paste, black pepper. Mint and coriander chutney: fresh mint and coriander, garlic, yoghurt (milk), lime dressing, tomato, dried mango powder, roasted cumin. Amma’s chocolate coconut delight: plain wheat flour, stabiliser, full-fat soft cheese (milk), Maggi coconut milk powder, caster sugar, Valrhona 70% chocolate (soybeans), double cream (milk), cacao powder, vanilla essence, pasteurised eggs.