Spicy potatoes and veg benefit from having the chicken roasting on top sharing all its chickeny goodness
Preheat oven to 190*c
Cut the potatoes ,tomatoes, aubergine, pepper and onion into 3cm cubes.
Put the potatoes in a large pan of salted water and boil for 10 mins drain and allow to steam dry the shake them to rough up the edges. Tip into a large bowl together the above veg.
In a large frying pan heat a glut of olive oil add the mustard seed, garlic, ginger,curry leaves, turmeric and coriander stalks
Fry for 2 mins and allow to cool a little before adding to the veg. Toss gently to combine, spread out on the largest baking tray you have.
Place the chicken pieces on top and roast for approx 1 hr or until the veg are roasted and the chicken cooked through
For the dressing whizz all the ingredients together until smooth.
Serve with poppadoms/ chappaties or Parathas
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (408g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 212 | ||
Calories from Fat: 19 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 19mg | 1 % | |
Potassium 1263.4mg | 33 % | |
Total Carbohydrate 45g | 13 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 35.1g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 212
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