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Indian-spiced potatoes with chicken thighs
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Total Time:
1 hour 25 minutes
Maximize flavor by roasting chicken on spiced potatoes for a mouthwatering meal.
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
  • ½ a bunch of fresh mint (15g)
  • ½ a lemon
  • 1cm piece of ginger
  • 150 g natural yoghurt
  • 1 fresh green chilli
Instructions:
  • Preheat the oven to 190°C/375°F/gas 5. Chop the onion, potatoes, tomatoes, aubergine, and pepper into 3cm cubes. Boil the potatoes for 10 minutes, drain, and let them dry for 3 minutes. Combine all the veggies in a bowl. Slice the garlic and grate the ginger. Cook the garlic, ginger, coriander stalks, mustard seeds, curry leaves, and turmeric in oil for 2 minutes. Mix the spice blend with the veggies and potatoes, then transfer to a roasting tray. Add the chicken on top, season, and roast for 1 hour. Blend mint leaves, lemon juice, ginger, and remaining dressing ingredients for the sauce. Top the chicken and potatoes with coriander leaves and chillies before serving with poppadoms and the dressing on the side.

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