Recipe: Spicy tomato chicken drumsticks (and potatoes)

I was strongly leaning towards making ‘Oven Chicken’ with the drumsticks we had in the fridge but decided to try something slightly different. We’d  already got dhal and guvar left over from yesterday so I didn’t need to worry too much about having vegetables to go with it – so this is what I ended up with.

Ingredients

As with any dish you marinade I’d advise marinading at least a few hours before hand to get the best results.

  • 8 free range chicken drumsticks – skin removed
  • 2 large potatoes – peeled and cut up in small roast potato sized pieces
  • 2 1/2 tsp of ground cumin and coriander (2 parts coriander, 1 part cumin)
  • 2 tsp garam masala
  • 2 tsp fresh masala
  • 1/2 tsp turmeric
  • 1 tsp cooking salt
  • 2 tbsp tomato puree/paste
  • 1 1/2 tbsp canola/sunflower oil

Method

Pre-heat oven to 175 degrees (fan assisted)

  1. Place the prepared chicken and potatoes into a large mixing bowl (I just mixed in the oven dish)
  2. Place all the spices, salt, oil and tomato puree into a small bowl and mix together
  3. At this stage you should taste the marinade before adding to the chicken – it should be tangy and spicy so if you think it needs it, add more spices etc to adjust the flavour
  4. Now pour the marinade onto the chicken and potatoes – use your hands mix through well
  5. Lay the marinated chicken and potatoes evenly in an oven dish
  6. Cover with foil – ideally leave in the fridge for a few hours to marinade
  7. Cook in a pre-heated oven of around 175 degrees (fan assisted) for approx an hour
  8. Check to see if the chicken and potatoes are cooked
  9. Remove from oven and rest for 5 minutes (with the foil still covering the dish)
  10. Serve with salad, left overs and indian bread
spices

chicken and potatoes

marinade

marinaded chicken and potatoes

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One Response to “Recipe: Spicy tomato chicken drumsticks (and potatoes)”

  1. Philippa Says:

    Cooked this dish tonight and it was Delicious !!

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