Indian-spiced potatoes with chicken thighs
Indian-spiced potatoes with chicken thighs
Ingredients
For the potatoes
- 1.2kg Maris Piper potatoes, peeled and quartered
- 2 tbsp vegetable oil
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- 1 red chilli, finely chopped (optional)
- Salt and pepper to taste
For the chicken
- 6 chicken thighs (skin on, bone in)
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 inch ginger, grated
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- 1 red chilli, finely chopped (optional)
- 400g chopped tomatoes
- 200ml chicken stock
- Salt and pepper to taste
For the sauce
- 150g natural yoghurt
- 1 small bunch of mint, finely chopped
- Juice of ½ lemon
Instructions
- 1
Preheat the oven to 200°C/400°F/gas mark 6.
- 2
Toss the potatoes in vegetable oil, turmeric, cumin, coriander, garam masala, chilli (if using), salt and pepper.
- 3
Spread the potatoes in a single layer on a baking tray and roast for 30 minutes, or until golden and crispy.
30 min - 4
While the potatoes are roasting, heat the vegetable oil in a large, ovenproof pan.
- 5
Add the chicken thighs and cook for 5-7 minutes, or until browned on all sides.
7 min - 6
Remove the chicken from the pan and set aside.
- 7
Add the onion to the pan and cook for 5 minutes, or until softened.
5 min - 8
Add the garlic and ginger and cook for 1 minute more.
1 min - 9
Stir in the turmeric, cumin, coriander, garam masala and chilli (if using).
- 10
Add the chopped tomatoes and chicken stock and bring to a simmer.
- 11
Return the chicken to the pan, cover and cook in the oven for 30 minutes, or until the chicken is cooked through.
30 min - 12
While the chicken is cooking, make the sauce by combining the yoghurt, mint and lemon juice in a bowl.
- 13
Serve the chicken and potatoes with the minty yoghurt sauce.
For the potatoes
For the chicken
For the sauce
Nutrition
Per serving (based on 6 servings)
