Thu, 12 July 2018
Paul Knapp was in the kitchen with this delicious and easy recipe.
Ingredients
Serves 6
800g new potatoes, cut into 3cm pieces
6 tomatoes, cut into 3cm pieces
1 large onion, cut into 3cm pieces
1 aubergine, cut into 3cm pieces
1 red pepper, seeds removed, cut into 3cm pieces
2 tbs extra virgin olive oil
2 tbs mustard seeds
4 garlic cloves, sliced
4cm ( thumb size) piece ginger (20g), grated
1/4 cup curry leaves
1 small bunch coriander, stalks chopped, leaves picked
1 1/2 tsp ground turmeric
6 large chicken thighs (bone in)
2 Sliced green chillies
Yogurt dressing
1/2 cup (140g) thick Greek-style yoghurt
1 small bunch mint, leaves picked
1cm piece ginger (5g)
1 long green chilli, chopped
Juice of 1/2 lemon
Method
Preheat oven to 190°C. Place potatoes in a large saucepan of salted water over medium heat.
Bring to the boil and cook for 5 minutes. Drain in a colander. Set aside for a few minutes to dry.
Place in a bowl and add tomato, onion, aubergine and red pepper. Toss to combine. Heat oil in a large frying pan over medium heat.
Add mustard seeds, garlic, ginger, curry leaves, coriander stalks and turmeric, and cook, stirring, for 2 minutes or until fragrant. Remove from heat and set aside.
Add the potato mixture. Stir to combine , Arrange chicken on top, season, then roast for 1 hour or until chicken is cooked and vegetables are crisp and fragrant.
For dressing, whiz all ingredients in a food processor until smooth. Season. Top chicken with coriander leaves and chilli. Serve with poppadums /flat bread or old school rice and a generous drizzle of dressing.
