Crumbed Chicken

12 chicken drumsticks 10ml ginger and garlic paste 10ml red chilli powder 2.5ml ground cumin 2.5ml ground coriander 2ml turmeric

1 chicken stock cube few sprigs of fresh thyme 500ml cold water salt, to season cake flour, to dust

2 eggs, lightly beaten bread or panko crumbs, to coat sunflower oil, to fry

Place the chicken drumsticks in a 30cm AMC Gourmet Roaster.

Add the ginger and garlic, red chilli, ground cumin and coriander and turmeric.

Crumble the stock cube over the chicken piece. Add the thyme and water to the pot.

Season with salt, and simmer until the chicken has cooked and comes away from the bone easily.

Drain off the water and leave to cool slightly. Dust the drumsticks in flour, dip in the beaten egg and roll in the crumbs to coat.

Heat the sunflower oil in a 28cm Chef’s Pan and shallow fry the drumsticks until golden in colour.

Remove from the oil and drain on a wire rack. Dab with an absorbent paper towel to remove excess oil.

CREAMY MASH:

700g potatoes salt, to season

100ml fresh cream

100g butter

1 small onion, finely chopped 2-4 green chillies, finely chopped

Peel and slice the potatoes into cubes. Place the cubes and salt in a 24cm Gourmet Roaster, and cover with water. Bring to the boil and lower the heat. Add more water only when necessary. Cook the potatoes until tender and allow the moisture to evaporate.

Mash the potatoes while they are still hot and pour in the cream. Continue mashing them until smooth and lump free. Heat the butter in a pan and saute the onion until translucent. Stir the butter and onion into the mash and add green chilli.

Adjust the seasoning, adding more chilli and salt. Serve the crumbed chicken with the creamy mashed potatoes.