- Cook Time: 20 mins
- Serving: 4 - 6 Persons
Nutrition facts (per portion)
- Calories: 620
- Carbohydrate Content: 22g
- Fat Content: 42g
- Fiber Content: 5g
- Protein Content: 36g
- Saturated Fat Content: 24g
- Sodium Content: 0.7g
- Sugar Content: 8g
Pot-roast Bombay chicken Recipe
Pot-roast Bombay chicken is a Winter roasts recipe for 4 - 6 people, takes only 30 mins; recipe has chicken, tikka masala paste and sunflower oil.
- Coriander - 25g pack coriander, torn, to serve
- Red Onion - 1 large red onion, halved and sliced
- Chicken - 1 small whole chicken
- Baby Spinach - 100g baby spinach
- Sunflower Oil - 1 tbsp sunflower oil
- New Potato - 500g new potatoes, halved
- Ginger - 1 thumb-sized piece ginger, grated
- Tikka Masala Paste - 5 tbsp tikka masala paste
- Coconut Milk - 2 x 400g cans full-fat coconut milk
- Tomatoes - 2 large tomatoes, halved and chopped
- Fenugreek Seed - 1 tbsp fenugreek seeds
- Poppadum - poppadums and chutney, to serve (optional)
- 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.
- 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.
- 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.
- 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.