Fried Chicken with Tikka Masala Pasta – Jamie Oliver

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 467, total fat 15.6 G., saturated fats G., proteins 42 G., carbohydrates 40.6 G., fiber G., cholesterol mg, sodium mg, sugar G.

Fried Chicken with Tikka Masala Pasta – Jamie Oliver – detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 (1.2 kg) whole chicken
800 g of potatoes
1 small head of cauliflower (600 g)
2 tbsp. l. Tikka Masala pastes (curry paste)
1 bunch of fresh cilantro (30 g)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, curry paste, cauliflower, potato, cilantro

Cooking the dish according to the recipe:

Preheat oven to 180ºC.

Wash the potatoes and cut into 3 cm pieces. Separate the cauliflower into florets and chop. Finely chop the cilantro stems (soak the leaves in cold water). In a 30 cm x 40 cm baking dish, add the vegetables, cilantro stems, a pinch of sea salt and black pepper, and 1 tablespoon each of olive oil and red wine vinegar.
Place the chicken in a baking dish and rub it with the tikka paste. Place the chicken on a wire rack over a baking sheet with vegetables to allow the juices to drip onto the vegetables.

Roast for 1 hour, or until golden brown and cooked through, stirring the vegetables halfway through. Place the chicken on top of the vegetables and let it rest for 5 minutes. Sprinkle with cilantro leaves and drizzle with the chicken juices before serving.

Categories:

recipe / Calorie content of prepared meals / Main courses / Bird / / Indian cuisine

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