Ready in 40 mins, plus marinating time.
4 cloves of garlic, crushed
4cm piece of fresh root ginger, grated
4 tsp garam masala
4 tbsp tomato purée
4 red chillies, chopped
2 tsp ground cumin
2 tsp paprika
7g fresh coriander, chopped, plus sprigs for garnish
Zest and juice of ½ lime
105ml vegetable oil
4 Maris Piper potatoes, peeled, chipped and soaked in cold water
4 chicken breast quarters
Sarson’s Malt Vinegar, to dress
Step by Step
In a food processor or in a bowl with a hand blender, combine the garlic, ginger, garam masala, tomato purée, chillies and their seeds, cumin, paprika, coriander, lime juice and 60ml of the oil. Place the chicken on a plate and coat with the red mixture. Marinate in the fridge overnight, or for at least 30 mins.
Preheat the oven to 190C/gas 5. Drain the chipped potatoes and dry with kitchen towel. Add the remaining oil to a large bowl and toss the potatoes thoroughly in it. Turn them out onto an oven tray lined with baking paper. Bake for 30 mins, turning half way through, until golden. Meanwhile, place the chicken on a roasting tray and roast for 25-30 mins, until cooked through. Serve the chicken, sprinkled with the lime zest, and chips with a cucumber and onion salad.
Thanks to Sarsons for providing the recipes and the photos. Exploring the world has always been a passion of ours, its good to see in a culinary sense we can do it.