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Ingredients

• 4 boned quails, with skin on
• 4-6 tbsp cold cooked rice

• 2 tsp ground coriander
• 2 tsp garlic powder
• 2 tsp paprika
• 2 tsp chilli powder
• 1 1/2 tsp ground cumin
• 1/2 tsp dried mango powder
• vegetable oil

• 150 g plain yogurt
• 2-3 cloves garlic, finely chopped
• 2-3 red chillies, finely chopped
• 2 tbsp fresh coriander, finely chopped
• 1 tsp garam masala
• 3 tbsp prepared red tandoori paste
• 1 tbsp tomato pure
• 1/2 tsp salt

• 4 tsp clear honey
• 2 tsp Worcestershire sauce

• 1 bunch fresh coriander, chopped
• 1/2 bunch fresh mint leaves
• 115 ml coconut milk, (or reconstituted coconut milk powder)
• 1 tbsp bottled mint sauce

Description

Pat Chapman Gives Us A Delightful Starter With His Delicious Mix Of Big Flavours, Tucked Inside A Tiny Bird.

UK TV