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.
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