Recipe

Solo: Pot-Roast Bombay Chicken

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Solo: Pot-Roast Bombay Chicken

Pot-roasted chicken pieces, coated in Tikka Masala Spice Mix, tomatoes, mustard seeds, ginger and coconut milk. Served with baby potatoes and baby spinach leaves.




Ingredients to serve 1

  • 2 pieces x chicken drumsticks & thighs – score diagonal slits
  • 1 ½ tbsp x Tikka Masala mix
  • ¼ x onion – peel and slice finely
  • ½ x tomatoes – chop (½cm cubes)
  • ¼ tbsp x yellow mustard seeds
  • 10g x ginger – peel, grate, chop finely
  • ¼ tin x coconut milk
  • ⅛ cup x water
  • 200g x baby potatoes – cut in half
  • 25g x baby spinach
  • 3g x fresh coriander – discard stalks & tear
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Pre-heat oven to 180°c. Prepare all ingredients as indicated above.

Step 2

Chicken: Put the chicken pieces on a chopping board and using your hands, rub the skin generously with HALF the Tikka Masala spice mix. Season well with salt and pepper and set aside.

Step 3

Pot-Roast: Heat a few glugs of olive oil in a large casserole dish over a medium-high heat. Add the onions and a good pinch of salt and cook for 5 minutes or until soft. Add the tomatoes, mustard seeds, ginger and remaining Tikka Masala spice mix, and cook for 3 minutes more. Stir through the coconut milk and water (quantities above) and bring to a simmer. Add the chicken and baby potatoes to the dish, and simmer for a further 15 minutes uncovered.

Step 4

Remove from the stove top and bake in the oven at 180°c for 15 minutes more. Check that the chicken is cooked by cutting through one of the legs.

Step 5

Serve: Remove the chicken and place on a chopping board/plate. Stir the spinach through the sauce and leave to rest for 5 minutes. Put the chicken back in the dish, and top with the coriander.