Butter Roast Chicken, Bombay Potatoes, spinach and shallot bhajis

Ingredients

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Ingredients Chicken

  •   2 x chicken breasts
  •   Curry spices and seasoning, 1 x natural yoghurt
  •   Lemon juice, ginger, garlic, chilli, yoghurt, turmeric, garam masala

Bombay Potato

  •   4 potatoes, peeled
  •   ½ bunch coriander
  •   1 tsp of turmeric, mustard seeds
  •   curry powder, onion seed, garlic salt
  •   Unsalted butter
  •   Rapeseed oil

Onion Bhaji

  •   3 banana shallots
  • g plain flour
  •   Chickpea flour
  •   Miscellaneous (oil, salt, pepper)
  •   1/2 tsp of turmeric, curry powder,garam masala, fenugreek
  •   Whole milk

Curry Sauce

  •   1 onion
  •   2 cloves of garlic
  •   1 tbsp curry powder
  •   1 tbsp flour
  •   1 tsp turmeric
  • ml chicken stock
  •   1 tbsp soft brown sugar
  •   1 stem of fresh ginger
  •   1/2 chilli
  •   2 carrots

Vegetable Garnish

  • g 2 x spinach
  •   2 x courgette
  •   Coriander oil

Method

  • 1

    Step 1

    Heat the fryer to 180°C and the oven to 180°C
  • 2

    Step 2

    Trim the chicken breast and place the breast in vac pack bag with spice yoghurt mix and olive oil then seal. Heat a water bath to 56°C, place the chicken in and heat for 1 hour 20mins. Once cooked take out of bag and seal in a hot pan with some butter to finish.
  • 3

    Step 3

    To create the sauce: Place a medium size saucepan on heat with a small drizzle of oil. Roughly chop all vegetables and sweat off in pan with a little seasoning. When soft add dried spices and flour, cook out for a few minutes then add chicken stock and bring to a simmer. Leave to cook for 20 minutes then blitz and strain.
  • 4

    Step 4

    . For the bhaji: mandolin really fine into a bowl then add mixed curry spices, a tablespoon of flours and a little milk to make a batter. Mix well then deep fry at 180°C until golden.
  • 5

    Step 5

    . For the Bombay potato: Dice the potatoes into rough 1cm squares. Place a sauté pan on the heat with little bit of rapeseed oil and 30g butter. Add dried spices and toast. Add diced potato and sauté for five minutes moving them around every minute. Take pan off the heat and place in oven for 10 minutes until cooked through. Line a terrine mould with cling film. Add fresh coriander to the potato and mix. Spoon the potato into the mould a quarter at a time pressing down each layer with a fork. When filled, place a tray on top with a weight to press and place in fridge to set until cold. When chilled turn out, portion and heat through in the oven.

Ingredients

  • 2 x chicken breasts
  • Curry spices and seasoning, 1 x natural yoghurt
  • Lemon juice, ginger, garlic, chilli, yoghurt, turmeric, garam masala
  • 4 potatoes, peeled
  • ½ bunch coriander
  • 1 tsp of turmeric, mustard seeds
  • curry powder, onion seed, garlic salt
  • Unsalted butter
  • Rapeseed oil
  • 3 banana shallots
  • 30 g plain flour
  • Chickpea flour
  • Miscellaneous (oil, salt, pepper)
  • 1/2 tsp of turmeric, curry powder,garam masala, fenugreek
  • Whole milk
  • 1 onion
  • 2 cloves of garlic
  • 1 tbsp curry powder
  • 1 tbsp flour
  • 1 tsp turmeric
  • 500 ml chicken stock
  • 1 tbsp soft brown sugar
  • 1 stem of fresh ginger
  • 1/2 chilli
  • 2 carrots
  • 30 g 2 x spinach
  • 2 x courgette
  • Coriander oil