Spiced Indian Roast Potatoes with Chicken Recipe

Ingredients :

• 700g / 1½lb waxy potatoes, peeled and cut into large chunks

• salt and freshly ground black pepper

• 4 tbsp sunflower oil

• 8 chicken drumsticks

• 1 large Spanish onion, peeled and roughly chopped

• 3 shallots, peeled and roughly chopped

• 2 large garlic cloves, peeled and crushed

• 1 red chili

• 2 tsp fresh root ginger, peeled and finely grated

• 2 tsp ground cumin

• 2 tsp ground coriander

• pinch of cayenne pepper

• 4 cardamom pods, crushed

• sprigs of fresh coriander, to garnish

Method :

1. Preheat the oven to 190°C/375°F/Gas Mark 5, about 10 minutes before cooking. Parboil the potatoes for 5 minutes in lightly salted boiling water, then drain thoroughly and reserve. Heat the oil in a large frying pan, add the chicken drumsticks and cook until sealed on all sides. Remove and reserve.

2. Add the onions and shallots to the pan and fry for 4-5 minutes, or until softened. Stir in the garlic, chili and ginger and cook for 1 minute, stirring constantly. Stir in the ground cumin, coriander, cayenne pepper and crushed cardamom pods and continue to cook, stirring, for a further minute.

3. Add the potatoes to the pan, then add the chicken. Season to taste with salt and pepper. Stir gently until the potatoes and chicken pieces are coated in the onion and spice mixture.

4. Spoon into a large roasting tin and roast in the preheated oven for 35 minutes, or until the chicken and potatoes are cooked thoroughly. Garnish with fresh coriander and serve immediately.