Roasted Keralan chicken and potato curry
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Skip to ingredients
- 750g chicken thighs and/or drumsticks
- 2 onionssliced
- 500g Charlotte potatoeshalved
- 2 tsp fennel seeds
- 2 tsp black mustard seeds
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 x 400g tins light coconut milk
- 10 curry leaves
- 200g frozen peas
- 150g green beanstrimmed
- 2 tbsp ready-made crispy onions
- 2 tbsp coriander leaves
- to serve mango chutney
- to serve lime wedges
MARINADE
- 2 tbsp sunflower oil
- grated to make 2 tbsp ginger
- 2 cloves garliccrushed
- 2 limeszested and juiced
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp garam masala
Nutrition: per serving
- kcal663
- fat30.4g
- saturates15.3g
- carbs41.4g
- sugars12.5g
- fibre10.2g
- protein50.8g
- salt2.09g
Method
step 1
Mix together all of the marinade ingredients, then coat the chicken. Marinate for at least 30 minutes in the fridge, but preferably overnight.
step 2
Heat the oven to 200C/fan 180C/gas 6. Line a deep roasting tin with the sliced onions, then put the chicken pieces on top. Tip the potatoes into the bowl that the chicken was marinating in and toss around. Add this to the tin and roast for 45 minutes until everything is golden and crisp.
step 3
Whisk the fennel, mustard seeds, coriander, turmeric and 1 tsp of salt and pepper into the coconut milk. Add the curry leaves, then pour all over the chicken, and put back into the oven for another 30 minutes. Stir in the peas and green beans, and bake for 10 minutes more.
step 4
To serve, scatter over the crispy onions and coriander leaves. Serve with mango chutney and lime wedges.
