Bombay Chicken & Potatoes

Preparation

1. Spatchcock the chicken and if possible brine it for 24 hours
2. Sit the chicken to allow it to dry - around 30-60 mins
3. Coat the chicken in oil and salt well
4. Place the chicken on a grill pan so it is raised above the pan by 2-3cm
5. Combine 1tbsp each of kashmiri chilli powder and tandoori masala and use a fine sieve to dust evenly over the chicken
6. Put the chicken in an oven at 200°C
7. Peel the potatoes and chop into pieces approx 2cm on each side
8. Put in a pan of cold well salted water and bring to a boil
9. Boil gently for 8 minutes, then drain
10. 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
11. 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
12. 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)
13. Whilst the chicken is cooking prepare the sauce
14. 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
15. chop the tomatoes and onions into small pieces
16. Heat the pan and then fry the onions in the coconut fat for around 6-7 mins
17. Stir in the garlic-ginger paste and stir in well. cook for around 1-2 mins
18. Turn the heat down and stir in the fenugreek seeds
19. Stir in 1tbsp tandoori masala and ½ tbsp kashmiri chilli powder and ½tsp salt
20. If the pen gets too dry add a little of the coconut liquid
21. Add the tomatoes and stir in and cook for a further 5-6 mins
22. Add the remaining coconut milk
23. chop and then stir in the spinach leaves
24. As soon as the chicken is cooked remove it from the oven, tent it with foil, and leave it to stand for 15 minutes
25. Whilst the chicken is standing stir the potatoes (and any juice they're in) into the sauce and stir gently to cover well
26. 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