Prep
35 mins

Cooking Time

Cooking
25 mins

Serves 2

Indian Spiced

Ingredients

Serves: 2

Florette Indian Slaw

4 tbsp cornflour

1 tsp garam masala

5.5g chicken stock mix

80g natural yoghurt

16g tomato paste

2 sweet potatoes

320g British skinless chicken thighs

Method

  1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7. Cut the sweet potatoes (skins on) into thin chips. Add the chips to a baking paper-lined tray (or two) with a drizzle of vegetable oil and a generous pinch of salt. Give everything a good mix up and put the tray[s] in the oven for 22-25 min or until golden and crisp.
  2. Combine the cornflour, garam masala, tomato paste and chicken stock mix in a medium bowl with half the natural yoghurt. Add 2 tbsp cold water with a generous pinch salt and pepper and give everything a good mix up – this is your masala batter.
  3. Add the chicken thighs to the masala batter and mix everything together until the chicken is fully coated.
  4. Heat a large, wide-based pan with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a high heat. Once hot, add the coated chicken and cook for 3 min on each side or until golden and crispy.
  5. Once crispy, remove the tray[s] with the chips from the oven and add the browned chicken. Return the tray[s] to the oven for a final 12-14 min or until the chicken is cooked through (no pink meat!) – this is your masala chicken.
  6. Serve the masala chicken with the chips and Indian slaw to the side.
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