Chicken Legs in Curry and Orange Sauce

3 tbs olive oil
2 garlic cloves, crushed
2 tbs Schwartz Mild Curry Powder
2 chicken legs
125g (5oz) shallots, finely chopped
100ml (4fl oz) water
300ml (11oz) vegetable stock
2 Schwartz Kaffir Lime Leaves
75ml (3fl oz) Noilly Prat or vermouth
1 tsp Schwartz Chives
1 tbs Schwartz Coriander Ground

1 orange, divided into segments
STEP 1

Preheat the oven to 200°C, 400°C, Gas Mark 6.



STEP 2

Combine 2 tbs of the olive oil, ½ of the garlic and 1 tbs of the Curry Powder in a bowl. Brush each of the chicken legs with the mixture until coated.



STEP 3

Heat a large pan over a medium heat with the remaining oil, add the chicken legs to the pan and brown for around 2 minutes on each side. Remove from the pan and place in a deep ovenproof dish.



STEP 4

In the same pan, add the shallots and remaining garlic with the remaining oil. Fry until softened.



STEP 5

Add the remaining curry powder to the shallots and fry for a further minute. Add the water, stock and kaffir lime leaves and bring to the boil.



STEP 6

Pour the mixture over the chicken legs. Cover loosely with foil and place in the oven for 45 minutes or until chicken is cooked through.



STEP 7

When the chicken legs are cooked, remove from the oven. Remove chicken legs from the liquid, set to one side and cover with foil to keep warm.



STEP 8

Pour the liquid back into the pan and bring to a rapid simmer. Add the vermouth and leave to reduce for a few minutes. Reduce the heat slightly, then add the chives, coriander and orange segments. Simmer for one minute.



STEP 9

To serve, cut the chicken legs in half so the drumstick is separated from the thigh. Arrange in a bowl and spoon over the broth.