Bombay Chicken & Potatoes
A roast chicken dinner with an Indian twist
British-Asian Main. प्रकाशित द्वारा जॉन Scaife.
LOW
Energy Density
1.3kcal/g
1.3kcal/g
MED
Fat
59g / serving
59g / serving
MED
Saturates
16g / serving
16g / serving
LOW
Sugars
5.2g / serving
5.2g / serving
MED
Salt
3g / serving
3g / serving
LOW
Fibre
4.6g / serving
4.6g / serving
Suitable for:HalalKosherPregnancy
Preparation
- Spatchcock the chicken and if possible brine it for 24 hours
- Sit the chicken to allow it to dry - around 30-60 mins
- Coat the chicken in oil and salt well
- Place the chicken on a grill pan so it is raised above the pan by 2-3cm
- Combine 1tbsp each of kashmiri chilli powder and tandoori masala and use a fine sieve to dust evenly over the chicken
- Put the chicken in an oven at
200°C - Peel the potatoes and chop into pieces approx 2cm on each side
- Put in a pan of cold well salted water and bring to a boil
- Boil gently for 8 minutes, then drain
- Remove the chicken from the oven (it should have been in for around 25-30 mins) and baste it with any juices in the pan below
- Lift the grill holding the chicken off the pan and tip the potatoes into the pan. coat them in the oil and juices in the pan - add a little more oil if needed
- Put the chicken back over the potatoes and put back in the oven for approx 1 more hour (use a meat thermometer to ensure the chicken is cooked)
- Whilst the chicken is cooking prepare the sauce
- Separate the solid fat from the cocnut milk - set the watery part aside and put the solid part into a frying pan and leave it to soften
- chop the tomatoes and onions into small pieces
- Heat the pan and then fry the onions in the coconut fat for around 6-7 mins
- Stir in the garlic-ginger paste and stir in well. cook for around 1-2 mins
- Turn the heat down and stir in the fenugreek seeds
- Stir in 1tbsp tandoori masala and ½ tbsp kashmiri chilli powder and ½tsp salt
- If the pen gets too dry add a little of the coconut liquid
- Add the tomatoes and stir in and cook for a further 5-6 mins
- Add the remaining coconut milk
- chop and then stir in the spinach leaves
- As soon as the chicken is cooked remove it from the oven, tent it with foil, and leave it to stand for 15 minutes
- Whilst the chicken is standing stir the potatoes (and any juice they're in) into the sauce and stir gently to cover well
- Carve the chicken and then serve both chicken and potatoes together
Notes
Ingredients
- 1 large chicken
- 2tbsp oil
- 1.5tbsp tandoori masala
- 1tbsp kashmiri chilli powder
- 1.5tsp fenugreek seeds
- 2 medium tomatoes
- 1 large onions
- 400ml coconut milk
- 2tbsp garlic-ginger paste
- 650-700g potatoes
- 100g spinach
- 1.5tsp salt
Equipment
Nutritional Facts
- Serving size: 735.3g
- (37% / 46%) Calories: 924kcal
- (107%)Total fat: 59g
- (80%) Saturated fat: 16g
- (103%) Unsaturated fat: 36g
- Mono: 25g
- Poly: 11g
- (92%) Cholesterol: 275mg
- Trans Fat: 0.2g
- (15%)Total carbohydrates: 46g
- Starch: 0g
- (17%) Sugars: 5.2g
- Sucrose: 1.2g
- Glucose: 1.8g
- Maltose: 0g
- Lactose: 0g
- Fructose: 1.7g
- Galactose: 0g
- (18%) Fibre: 4.6g
- (106%)Protein: 53g
- Salts
- (61%) Sodium: 1.2g
- (52%) Potassium: 1.8g
- Minerals
- Calcium: 29%
- Iron: 54%
- Zinc: 47%
- Magnesium: 37%
- Phosphorus: 88%
- Copper: 56%
- Manganese: 4%
- Selenium: 570%
- Fluoride: 0%
- Cryptoxanthin: 0.1g
- Lycopene: 22%
- Lutein: 1.2g
- Vitamins
- Vitamin A: 235µg
- Thiamin (B1): 25%
- Riboflavin (B2): 42%
- Niacin (B3): 113%
- Vitamin B5: 12%
- Vitamin B6: 100%
- Folate (B9): 7%
- Vitamin B12: 100%
- Choline: 28%
- Vitamin C: 102%
- Vitamin D: 28%
- Vitamin E: 28%
- Vitamin K: 64%
- Arginine: 3.3g
- Aspartic Acid: 4.5g
- Glutamate: 7.3g
- Glycine: 2.8g
- Proline: 2.2g
- Serine: 1.9g
- Tyrosine: 1.6g
- Alanine: 2.9g
- Cystine: 0.5g
- Amino Acids
- Histidine: 1.3g
- Isoleucine: 2.1g
- Leucine: 3.7g
- Methionine: 1.2g
- Phenylalanine: 1.8g
- Threonine: 2.1g
- Tryptophan: 0.5g
- Valine: 2.2g
- Lysine: 4.1g
- Betaine: 27mg
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