EASY TOMATO CHUTNEY RECIPE | JAMIE OLIVER RECIPES
Total Time 50 minutes
Yield 1 large jar
Number Of Ingredients 5
Steps:
- Peel and finely slice the onions, roughly chop the tomatoes and deseed and finely slice the chilli.
- 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
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
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
More about "chutney with chicken recipes"
POT-ROAST BOMBAY CHICKEN RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
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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