Empire Roast Chicken, Bombay Potatoes and Indian Gravy

Due to a day long hangover (see previous post), we weren’t going to bother blogging this but after the marinade was made and it started cooking, it smelled so good, we just had to share it. It’s another Jamie Oliver recipe from his ‘Jamie’s Great Britain’ book.

To be honest, the recipe is not the easiest read. We were going to just do the chicken part of it but the recipe was written to do the whole meal so we ended up with an even more delicious dinner than we first planned.

Chicken recipe:
1.4kg chicken
1 heaped tbsp each finely grated garlic, fresh ginger, fresh red chilli
1 heaped tbsp tomato purée
1 heaped tsp each ground coriander, turmeric, garam masala and ground cumin
2 heaped tsp natural yoghurt
2 lemons
2 level tsp sea salt

Gravy recipe:
1 stick cinnamon
3 small onions
10 cloves
3 tbsp each white wine vinegar and Worcestershire sauce
3 level tbsp plain flour
500ml chicken stock
Natural yoghurt to serve

Potato recipe:
800g potatoes
Sea salt and ground pepper
1 lemon
2-3 tbsp olive oil
Knob of butter
1 heaped tsp each black mustard seeds, cumin seeds, garam masala and turmeric
1 bulb garlic
1 fresh red chilli (deseeded and finely sliced)
2 tomatoes (roughly chopped)
1 small bunch coriander

Slash the chicken’s legs a few times down to the bone. Place the chicken in a roasting tin, add all the marinade ingredients and mix well, then massage over and inside the chicken. Leave to marinade (ideally overnight).

Preheat the oven to 200C, 400F, gas mark 6. Organise the shelves so the roasting tin can fit right on the bottom of the oven and there is room at the top for the potato tin. The chicken will sit directly on the shelf just above the bottom tin.

Parboil the potatoes for about 15 minutes in a large pan of salted boiling water and a whole lemon. Drain the potatoes and let them steam dry. Stab the lemon with a sharp knife a few times and then put it inside the chicken. Move the chicken to a plate.

Roughly chop the onions and add them to the roasting tin with the cinnamon stick, cloves, vinegar and Worcestershire sauce. Whisk in the flour and then add the stock. Place the tin on the bottom of the oven and the chicken on the shelf just above it and cook for 1 1/2 hours.

Put another roasting tin on the hob over a medium heat and add the olive oil, a knob of butter, mustard seeds, cumin seeds, garam masala and turmeric. Work quickly otherwise the mustard seeds will start to pop. Halve the garlic bulb and add to the pan with the tomatoes and chilli. Add the potatoes, season well and mix everything together. Finely slice the coriander stalks and sprinkle on top. After the chicken has been cooking for 40 minutes, put the potatoes in the top of the oven.

Once the chicken is cook, move to a board and remove the charred bits. Pass the gravy through a coarse sieve into a pan. Make sure you get as much of the goodness from the roasting tin as you can. Bring the gravy to a boil and then allow to thicken or thin it with water if required. Put the gravy in a serving bowl and drizzle over a little yoghurt.

The potatoes should now be done. Serve and sprinkle over the chopped coriander leaves.




Optional kitchen porn:
Bosch hand blender (to chop the marinade ingredients)
Large roasting tins

Published in: on September 23, 2012 at 9:23 pm  Leave a Comment  
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