Today’s Tuesday quick recipe is a bit healthier than the norm, curried chicken and potato bake!
8 chicken drumsticks (I like to take the skin off a couple personally as I’m not a fan of it, but everyone else gets the skin on theirs)
3 tbsp olive oil
1 red onion (finely chopped)
1 tsp ginger paste
1 tsp garam masala
1 tsp turmeric
500g new potatoes (either halved or quartered)
4 large tomatoes (chopped)
2 tbsp natural yoghurt
Coriander (for seasoning)
Take the mixing bowl, add in 1 tbsp olive oil, ginger, garam masala, the yoghurt and mix together roughly with your hands. Now add the drumsticks and cover each in the mixture. Leave the drumsticks in the mixture for at least half an hour (I like to cover the bowl with cling film and leave these in the fridge overnight for extra flavour).
When ready they are ready to cook, pre-heat the oven to 180ºC (I have a fan assisted oven so I tend to go a little lower with my heat – 160ºC) or gas mark 4.
Add the chopped potatoes to the roasting tin, drizzle over the remaining oil and add the drumsticks.
Cook this in the oven for 30-35 minutes. Then I like to add in the onion and tomatoes, giving everything in the roasting tin a good mix round, before returning it to the oven to cook for a further 10 minutes or until the drumsticks are golden brown.