Here’s our take on an Indian Sunday Dinner with crispy baked chicken, spicy mash potato served with vegetables.
Note: For extra flavour, cheese can be added to the mash potato. We also recommend adding gravy.
⏰ 90 minutes
👥 Serves 4
Ingredients
Spicy Mash Potato
Large potatoes x 4-5
Butter (2 tbsp)
Cumin Seeds (1 tsp)
Small Diced Onion x 1
Turmeric Powder (1/2 tsp)
Fresh Ginger (3cm)
Finely Chopped Chillies x 2
Single Cream or Milk (60ml)
Freshly Chopped Coriander (2 tbsp)
Salt (to taste)
Crispy Baked Chicken
Chicken Thighs (1 Kg)
Baking Powder (1 tbsp)
Unsalted Butter (2 tbsp)
Red Hot Sauce (1/4 cup)
Brown Sugar (1/2 tbsp)
Salt (1/2 tbsp)
Preparation
Spicy Mash Potato
Peel the potatoes and chop into chunks
Boil the potatoes in a saucepan until soft, mash while hot and set to one side
Grate the ginger
Crispy Baked Chicken
Pat dry the chicken with a paper towel
Take out all shelves in the oven, except the one in the lower quarter
Line a baking tray with foil and spray with oil
Preheat the oven to 120 degrees
Method
Spicy Mash Potato
Heat butter in a saucepan
Add the cumin seeds and fry for 20 seconds on a medium heat
Add the onion and cook for 5 minutes
Add the ginger, chillies and turmeric and stir for a few seconds
Add the mash and stir
Reduce the heat and add the cream (or milk), stir until the cream is fully absorbed
Season with salt to taste
Add the coriander and stir for one final time
Crispy Baked Chicken
Place the thighs in a large bowl
Add the baking powder and salt and toss until evenly coated
Place the thighs skin side up in the oven on the lower shelf and bake for 30 minutes
Move the tray to the higher shelf and bake for 25 minutes at 220 degrees
Move the tray back to the lower shelf and bake for a further 20 min
The thighs will be ready when the skin is crispy and golden brown
Finally toss the chicken in the sauce and place in the oven for 5 minutes
Ready to be served with spicy mash potatoes and vegetables
Nutritional Information
High in: Proteins, Carbohydrates and Fibre.
Low in: Sugar.
