This is the perfect way to cook a potato side dish. Roasted potatoes, when served hot or warm, is a yummy side dish for your chicken recipe.
Spiced Indian Roast Potatoes with Chicken
1 Red chili
4 Cardamom pods, crushed
8 Chicken drumsticks
3 Shallots, peeled and roughly chopped
2 Large garlic cloves, peeled and crushed
1 Large Spanish onion, peeled and roughly chopped
2 teaspoon Ground cumin
2 teaspoon Ground coriander
2 teaspoon Fresh root ginger, peeled and finely grated
4 tablespoon Sunflower oil
1 1/2 lb Waxy potatoes, peeled and out into large chunks
Pinch of cayenne pepper
Sprigs of fresh coriander, to garnish
Salt and freshly ground black pepper
Preheat the oven to 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.
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.
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.
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.
This is indeed a lovely way to cook potatoes – spiced up and pretty, and so flavorful.