The picture above is the finished chicken. It's been cooked for 1 hour and 50 minutes @ 160*c
This is the finished dish. I've served it with spinach and potato aloo, roasted baby parsnip, basmati rice and naan bread...
Spinach and potato aloo:
Ingredients;
- Spinach cooked with diced onion, chopped ginger, fresh chopped chilli cooked in ghee (clarified butter if you can not get ghee) first cook the ginger, garlic & chilli with a little oil and ghee once soft then add the spinach. Cook until wilted
- Boil the new potatoes then peel and cut in half
- Remove the spinach from the pan and add ground cumin, coriander, tumeric & garam masala to the pan along with the cut potatoes.
- Then add the spinach to the potatoes & heat through until hot!!
Curried baby parsnips
- Peel the parsnips and simply roast in a little oil with ground cumin, ground coriander and some tumeric
The rice was cooked as follows:
- Fry diced onion with a little butter and cardamon pods, bay leaf and a touch of tumeric
- Then add the rice and mix with the ingredients
- Add chicken stock and bring to the boil
- Simmer for a further 3-5 minutes then take off the heat, drain and serve
Happy cooking people!!
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