Pot-roast Bombay chicken

Pot-roast Bombay chicken

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(3 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins

Easy

Serves 4 - 6

Perfect for busy nights, this pot-roast chicken with masala seasoning is ideal for sticking in the oven to feed a crowd. Enjoy with poppadums and chutney

Nutrition and extra info

Nutrition: per serving (6)

  • kcal620
  • fat42g
  • saturates24g
  • carbs22g
  • sugars8g
  • fibre5g
  • protein36g
  • salt0.7g
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Ingredients

  • 1 small whole chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 5 tbsp tikka masala paste
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large red onion, halved and sliced
  • 2 large tomatoes, halved and chopped
  • 1 tbsp fenugreek seeds
    Fenugreek seed

    Fenugreek seed

    fenn-you-greek seed

    A popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard…

  • 1 thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 x 400g cans full-fat coconut milk
  • 500g new potatoes, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 100g baby spinach
  • 25g pack coriander, torn, to serve
  • poppadoms and chutney, to serve (optional)

Method

  1. Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.

  2. Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.

  3. Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs – the flesh shouldn’t be pink.

  4. Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.

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Comments, questions and tips

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ray627
1st May, 2017
5.05
Made this yesterday but put it in the slowcooker on low for 8 hrs. It tasted wonderful will do this again.
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