Recipe for Tikka Masala Pot-Roasted Chicken, with ginger and creamy coconut milk. Serve with baby potatoes
8 pieces chicken drumsticks & thighs – score diagonal slits
5 tbsp Tikka Masala mix
1 onion – peel and slice finely
2 tomatoes – chop (½cm cubes)
1 tbsp yellow mustard seeds
30g ginger – peel, grate, chop finely
1 tin coconut milk
1/2 cup water
800g baby potatoes – cut in half
100g baby spinach
15g fresh coriander – discard stalks & tear
salt & pepper (from your pantry)
olive oil (from your pantry)
Preparation: Pre-heat oven to 180°c. Prepare all ingredients as indicated above.
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.
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.
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.
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.
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