• Chop onions. Chop lemon grass finely.
• Cut whole chicken, into 8 pieces. Heat oil in pan, add onion and cook, stirring, until soft.
• Add bay leaves, lemon grass, chilli powder, garlic, fresh ginger, turmeric and other spices. Cook, stirring, over medium heat for 1 minute or until fragrant. Add chicken, stir to coat.
• Pour in the chicken stock and simmer, covered, for 45-60 minutes, or until chicken is tender.

Method:

• Place the flours and ground spices in a bowl and slowly pour in the water, stirring all the time with a wooden spoon or a whisk to make a bright yellow batter. Stir in the salt, then put to one side. Peel strips off the cucumber with a potato peeler and keep to one side. Mix the soured cream with the coriander and the juice of 1 lemon. Add the olive oil, season, and put to one side. Slice the vegetables into thin strips – try to get them the size of long matchsticks. Mix with the chillies and ginger and set aside. Pour the oil into a large non-stick frying pan and heat until very hot. Mix the vegetables, a little at a time, with some of the batter, add a pinch of mustard seeds and drop a tablespoon of the mix into the hot oil. Repeat with the remaining mix – you may have to fry the bhajis in batches. Press the bhajis down with the back of a fork and make sure they aren’t touching each other or they might stick together. Fry for a minute or so on each side until crispy, then drain on kitchen paper. Arrange 2 or 3 bhajis on each plate with some rocket leaves and the cucumber strips, drizzle with the dressing and serve with the lemon wedges.