RICE, FLOUR & NOODLES

DEBONING the chicken: Place a damp dishtowel beneath the cutting board to prevent it from slipping. Cut off the wingtip with a sharp knife, then repeat the process on the other side. Place the chicken breast side up with its neck facing you, and pull the wishbone out. Place the chicken breast side down. Cut down the centre of the backbone, moving from head to tail. Separate the meat from the bone on both sides. Cut through each wing and leg joint to separate them from the backbone, breastbone, and rib cage. Cut into the thigh meat and carefully scrape it. Detach the thigh bone from the drumstick and remove it. Repeat the process for the other thigh. Cut off each wing at the second joint, and remove the bottom inch of each drumstick with your meat cleaver.

WASH the rice and lentils, add 1 ½ cups water, and cook over medium heat until it’s half done. Add remaining water along with the paste of onion, ginger, garlic, powder of turmeric, red chilli, coriander, and salt. Cover and cook on low heat until soft and mushy.

IN a separate pan, heat mustard oil. Once hot, add the mustard seeds and sliced onion. When the onion starts to turn light golden brown, add the hot oil mixture to the khichri preparation. Add the mango pickle and mix well. Taste and adjust the seasoning. Sprinkle coriander leaves, cumin powder, and spring onion. Set aside. Stuff the khichri into the deboned chicken. Then use the butcher twine and tie it to make a flower shape of the stuffed chicken.

CURRY SAUCE: In a wok, heat oil on a stovetop, and add cloves, when the cloves start to splutter, add the paste of onion, ginger, and garlic, powder of turmeric, coriander, roasted cumin, and red chilli. Add salt. Fry on low heat and add ½ cup of water to prevent it from burning. When the oil starts collecting at the edges, carefully add the stuffed chicken. Pour in hot water, tomato, yogurt, and orange juice. Stir well.

COVER and cook for 45 minutes or stick an instant-read meat thermometer in the middle of the chicken and check for a temperature of 74ºC to ensure the chicken is fully cooked. Taste and adjust the seasoning.

SERVE with orange slices, tomatoes, and spring onion.