A chicken soup inspired by a classic Japanese curry.
Make the sauce: coarsely chop 2 spring onions and put them in the bowl of a food processor. Peel 40 g ginger and 3 cloves garlicand then add to the onions.
Peel and chop 250 g rootsthen add them to the other ingredients along with 350 g tomatoes†
Pour in 3 tablespoons of runny nose honey along with 3 tablespoons light soy sauce† Add 2 tablespoons garam masala and 2 of mild curry powder†
Halve and sow 1 small red chili and add that too. Process into a thick paste and transfer to a wide, shallow pan. Place over low to medium heat and simmer for 12 minutes, then pour in 400 ml chicken bouillon and bring to a boil. Reduce the heat and simmer for another 20 minutes, stirring occasionally to keep the sauce from sticking. Stir in a handful of chopped coriander†
Oil and light season 4 boned and flattened chicken legsand then grill on both sides until the skin is golden brown. Check that they are fully cooked by pricking them with a skewer – the juices should be golden brown instead of pink. Serve with the sauce and some bread to mop up. Enough for 2
There’s plenty of sauce here. If you have some left over, keep in the fridge for another day.
The sauce also works well for grilled eggplant.
Follow Nigel on Twitter @NigelSlater
As a reader of The Guardian’s food journalism, we’d love to hear from you. Take our survey for a chance to win a Feast apron and mug, or a Guardian tote bag. Fill out the survey here†