Curried chicken and coconut flan

(Serves four)

3 large chicken legs
2 onions, halved and sliced
A few parsley and celery stalks
60 g sultanas
1 tbsp olive oil
2 cloves garlic, crushed
1 red or yellow pepper, diced
1 tsp grated fresh ginger
1 tbsp curry powder or paste, or to taste
1 tbsp tomato paste
Pinch each cinnamon and ground cloves
165 ml can coconut milk
2 tbsp mango chutney
100 g cooked green beans, sliced
Pre-cooked 23-cm shortcrust pastry case
Small packet spicy potato crisps or tortilla chips, crushed

Put the chicken legs in a pan, add a few slices of the onion and the parsley and celery stalks. Cover with water, bring to the boil, lower the heat and simmer for about 25 minutes or until the chicken is just cooked. Let the chicken cool in the fluid, then drain it and strip all the flesh from the bones and cut it into dice. Soak the sultanas in hot water for 10 minutes.

Preheat the oven to 170ºC. Heat the oil in a pan, add the rest of the onions and fry until starting to soften. Stir in the garlic and pepper and cook for a minute more. Add the ginger, curry, tomato paste, cinnamon and cloves and cook gently for another two minutes. Stir in the coconut milk, chutney and beans, then add the chicken and drained sultanas.

Let it cool for a few minutes, then add the beaten eggs and turn it all into the pastry case. Sprinkle with the potato crisps or tortillas and bake for about 25 minutes until golden and set.