Indian-spiced potatoes with chicken thighs
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Indian-spiced potatoes with chicken thighs
With a minty yoghurt dressing
With a minty yoghurt dressing
Serves 6
Cooks In1 hour 25 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 296 15%
Fat 13g 19%
Saturates 3.4g 17%
Sugars 9.1g 10%
Salt 0.4g 7%
Protein 15.9g 32%
Carbs 32.4g 12%
Fibre 4g -
Of an adult's reference intake
Ingredients
- 1 large onion
- 800 g potatoes
- 4 ripe tomatoes
- 1 aubergine
- 1 red pepper
- 2 cloves of garlic
- 5cm piece of ginger
- ½ a bunch of fresh coriander , (15g)
- olive oil
- 2 tablespoons mustard seeds
- 1 handful of curry leaves
- 1 heaped teaspoon turmeric
- 6 large free-range chicken thighs, bone in
- 2 fresh red or green chillies
- poppadoms
- YOGHURT DRESSING
- ½ a bunch of fresh mint , (15g)
- ½ a lemon
- 1cm piece of ginger
- 150 g natural yoghurt
- 1 fresh green chilli
Recipe From
Jamie Magazine
By Jamie Oliver
Method
- Preheat the oven to 190°C/375°F/gas 5.
- Peel the onion, then cut into 3cm cubes with the potatoes, tomatoes, aubergine and pepper.
- Put the spuds in a large pan of salted water over a medium heat. Bring to the boil and cook for 10 minutes, then drain in a colander and leave to steam-dry for 3 minutes.
- Tip into a large bowl and mix with the tomato, aubergine, pepper and onion.
- Peel and finely slice the garlic. Peel and finely grate the ginger. Pick the coriander leaves and set aside, then chop the stalks.
- Heat a lug of oil in a large frying pan over a medium heat. Add the garlic, ginger, coriander stalks, mustard seeds, curry leaves and turmeric, and cook for 2 minutes, or until fragrant. Leave to one side to cool slightly.
- Add the spice mix to the veg and potatoes, and tip onto a large roasting tray. Arrange the chicken on top and season.
- Roast in the bottom of the oven for 1 hour, or until the chicken is cooked and the veggies are gnarly.
- For the dressing, pick the mint leaves into a blender, squeeze in the lemon juice, then peel and add the ginger with the remaining dressing ingredients and a pinch of seasoning. Blitz until smooth.
- Top the chicken and potatoes with the coriander leaves. Finely slice and scatter on the chillies, then serve with poppadoms and the dressing on the side.
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