Pot-roast Bombay chicken

Pot-roast Bombay chicken Esther Clark

  • 1 small whole chicken

    Chicken

    chik-en

    Chicken’s many plus points – its versatility, as well as the ease and speed with which it…

  • 5 tbsp tikka masala paste
  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large red onion, halved and sliced
  • 2 large tomatoes, halved and chopped
  • 1 tbsp fenugreek seeds

    Fenugreek seed

    fenn-you-greek seed

    A popular seed in Indian cookery, in which it’s termed methi, this small, hard, mustard…

  • 1 thumb-sized piece ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 x 400g cans full-fat coconut milk

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 500g new potatoes, halved

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 100g baby spinach
  • 25g pack coriander, torn, to serve
  • poppadums and chutney, to serve (optional)
  1. Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
  2. Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
  3. Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs – the flesh shouldn’t be pink.
  4. Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.


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