CHUTNEY WITH CHICKEN RECIPES

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EASY TOMATO CHUTNEY RECIPE | JAMIE OLIVER RECIPES



Easy tomato chutney recipe | Jamie Oliver recipes image

Total Time 50 minutes

Yield 1 large jar

Number Of Ingredients 5

250 g red onions
500 g mixed-colour tomatoes
1 fresh red chilli
75 ml red wine vinegar
140 g brown sugar

Steps:

    1. Peel and finely slice the onions, roughly chop the tomatoes and deseed and finely slice the chilli.
    2. Put everything in a pan, season to taste and stir well to combine. Simmer for 30 to 40 minutes or until jammy. Pour into a sterilised jar and leave to cool. Keeps for up to 4 weeks in the fridge. Perfect on toast with a chunk of cheddar.

Nutrition Facts : Calories 18 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.2 g protein, CarbohydrateContent 4.5 g carbohydrate, SugarContent 4.5 g sugar, SodiumContent 0 g salt, FiberContent 0.3 g fibre

POT-ROAST BOMBAY CHICKEN RECIPE - BBC GOOD FOOD



Pot-roast Bombay chicken recipe - BBC Good Food image

Perfect for busy nights, this pot-roast chicken with masala seasoning is ideal for sticking in the oven to feed a crowd. Enjoy with poppadums and chutney

Provided by Esther Clark

Categories     Dinner, Main course

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 12

1 small whole chicken
5 tbsp tikka masala paste
1 tbsp sunflower oil
1 large red onion, halved and sliced
2 large tomatoes, halved and chopped
1 tbsp fenugreek seeds
1 thumb-sized piece ginger, grated
2 x 400g cans full-fat coconut milk
500g new potatoes, halved
100g baby spinach
25g pack coriander, torn, to serve
poppadums and chutney, to serve (optional)

Steps:

  • Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
  • Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
  • Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs – the flesh shouldn’t be pink.
  • Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.

Nutrition Facts : Calories 620 calories, FatContent 42 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 5 grams fiber, ProteinContent 36 grams protein, SodiumContent 0.7 milligram of sodium

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POT-ROAST BOMBAY CHICKEN RECIPE - BBC GOOD FOOD
Perfect for busy nights, this pot-roast chicken with masala seasoning is ideal for sticking in the oven to feed a crowd. Enjoy with poppadums and chutney
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Total Time 1 hours 50 minutes
Category Dinner, Main course
Calories 620 calories per serving
  • Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.
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