Mandarin Marmalade Chicken Curry

Cut each chicken leg in two and rub each piece lightly. Rub half the lime juice and Navarino Icons Sea Salt Flower into the chicken pieces. Cover and set aside for 30 minutes.

Heat the extra virgin oil over medium heat in a large pan and add the chopped onion. Fry until the onion is soft but not brown, reducing the heat to low halfway through. Add the garlic and ginger, and continue to fry until the onion is light brown, adding a splash of water if the mixture sticks to the bottom of the pan. Add the ground coriander, turmeric, and chili powder with a splash of water. Cook for 2 minutes, stirring well.

Add the chicken pieces to the pan and raise the heat to medium. Cook, stirring, until the chicken is opaque. Add the cashews, raisins, and 200 ml of warm water. Bring to a boil, then reduce the heat to low and cover the pan. Cook gently for 35-40 minutes, until the chicken is cooked through. Stir in the Navarino Icons Mandarin Marmalade and simmer for an additional 2 minutes.

Drizzle the Navarino Icons Extra Virgin Olive Oil on top. Serve hot, with your choice of side dish such as rice or flatbread.

Mridula Baljekar, acclaimed Indian food writer and presenter