Indian Spiced Chicken Thigh

 

A fair number of recipes I end up modifying just for our personal tastes and cooking style, also modifying them to utilise our Thermomix.

However this Jamie Oliver recipe is so good, I would probably cook it again as per the original recipe except for the spices as I couldn’t find curry leaves and mustard seeds in the supermarket near us.

I will still add it to this site just so we have a complete catalogue of all our favourite meals.

Ingredients

  • 600g potatoes (can be replaced by sweet potato), roughly chopped
  • Olive oil
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon garam masala
  • 2cm piece of ginger thinly sliced
  • 2 cloves of garlic crushed
  • 4 chicken thighs skin on
  • 1 eggplant, roughly chopped
  • 1 red pepper, roughly chopped
  • 1 brown onion roughly choppped
  • 2 chillies roughly diced (red or green)
  • 2 large tomatoes (or 3 small ones) roughly chopped
  • Salt and pepper
  • 150g plain unsweetened yoghurt
  • Bunch of fresh mint
  • 1cm piece of ginger
  • 1 green chilli deseeded
  • Juice of 1/2 lemon
  • Baby spinach or mixed lettuce leaves (optional)
  • Coriander for garnish (optional)

Method

  1. Preheat oven to 190 degrees celsius
  2. Add potatoes to a pot of salted hot water and place on high heat, boil for 5 minutes then drain and set aside to steam
  3. Add olive oil, 2 teaspoons turmeric, 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon garam masala, 2cm piece of ginger thinly sliced and 2 cloves of garlic crushed to a fry pan on medium heat
  4. Fry the spice mix for a few minutes until fragrant
  5. Place the chicken thighs skin down on top of the spice mix
  6. Once the chicken skin has browned, remove from the pan and set aside
  7. Turn the heat off and add all the chopped vegetables, potatoes, 2 chillies, tomatoes and onion to the pan. Toss the vegetables until they are evenly coated in the spice mix and oil
  8. Transfer vegetables to a deep baking tray and place the chicken skin up on top
  9. Season everything with salt and pepper
  10. Bake for 40 to 45 minutes until everything is cooked and golden brown
  11. While the chicken and vegetables are cooking, add 150g yoghurt, a bunch of mint leaves, 1 deseeded chilli and 1cm piece of ginger to the Thermomix bowl or food processor. Blend until the large bits are minced
  12. Add the juice of 1/2 lemon to the yoghurt dressing and mix for a few seconds
  13. Scrape the yoghurt from the bowl and set aside
  14. Once the chicken and vegetables are ready, serve topped with yoghurt dressing and coriander optionally accompanied by baby spinach or mixed salad leaves also dressed with the yoghurtindian-spiced-chicken-tray.jpg

Original recipe: https://www.youtube.com/watch?v=NG74z82iWFw

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s