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Indian-Spiced Potatoes with Chicken Thighs

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Ingredients

800g Potatoes
4 Ripe Tomatoes Diced
1 Aubergine Diced
1 Red Pepper Diced
1 large Onion Diced
2 Cloves of garlic Sliced
5cm piece Ginger Grated
½ a bunch Fresh coriander
Olive Oil
2 Tsp Mustard seeds
1 Handful Curry Leaves
1 heaped tsp Turmeric
6 Large George & Jo's chicken thighs Bone in
2 Fresh green chillies
Yoghurt Dressing
½ Bunch of fresh mint
½ Lemon
1cm Piece of ginger
150g Natural yoghut
1 Fresh green chilli

Indian-Spiced Potatoes with Chicken Thighs

  • Medium

Ingredients

  • Yoghurt Dressing

Directions

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Steps

1
Done

Preheat the oven to 180c.

2
Done

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.

Pick the coriander leaves and set aside, then chop the stalks

3
Done

Heat some 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.

4
Done

Add the spice mix to the veg and potatoes and tip onto a large roasting tray. Arrange the chicken on top and season.

5
Done

Roast in the bottom of the oven for 1 hour, or until the chicken is cooked.

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.

6
Done

Top the chicken and potatoes with the coriander leaves. Finely slice and scatter on the chillies, then serve with the dressing on the side.

The Cafe

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