Spicy chicken traybake with Bombay Pomme Anna
Because everyone loves an easy traybake! And this one is served with moreish spiced potatoes for extra yumminess.
Serves 4
INGREDIENTS - CHICKEN
6 chicken legs and thighs, skin removed
1 lemon, juiced
A sprinkling of salt
2 onions, roughly quartered
200g yoghurt
100g Tandoori curry paste
1 tbsp garam masala
6 cloves garlic, grated
Thumb of ginger, grated
A few good splashes of brown malt vinegar
Handful of fresh coriander, to serve
Raita, to serve
INGREDIENTS - BOMBAY POMME ANNA
6 large potatoes, very thinly sliced
50 - 60g butter
2 tsp curry powder
1 large red chilli, diced
1 thumb of ginger, grated
METHOD
Preheat the oven to 200c.
Prep the chicken by making lots of deep slashes into the flesh with a sharp knife. Mix the lemon juice and salt together and rub into the chicken. Add to a baking dish lined with baking paper, along with the quartered onions.
Combine the ginger, garlic, garam masala, vinegar, curry paste and yogurt in a small bowl and then massage into the chicken.
Bake in the oven for 45 - 50 minutes.
For the Pomme Anna, melt the butter in an oven-proof frying pan. Add the chilli, ginger and curry powder and combine.
Add half of the sliced potatoes to a mixing bowl and pour half of the melted butter over the top, mixing well. Add the other half of the butter to a separate bowl.
Line the same frying pan with some baking paper and brush it with a little of the seasoned butter.
Arrange a layer of unbuttered potatoes in a flower pattern in the bottom of the pan, brushing each with butter from the bowl as you go. Reserve some of these unbuttered potatoes for the top.
Take all of the pre-buttered potatoes and place in the centre of the pan, pushing down to form a mound.
Now take the reserved, unbuttered potatoes and arrange on top in the same way as the base. Brush with the remaining butter.
Place a piece of greaseproof on top, weight everything down with something heavy and oven-proof and bake for 45 minutes.
Once baked, allow to sit for 10 minutes before turning out onto a plate.
Serve in slices, alongside the spiced chicken, some fresh coriander and some raita.