Chicken and potato in pickling spices
- February 2019
- Serves 4
- Hands-on time 20 min, simmering time 50-55 min
”It’s the mustard oil and spices – a combination normally used for pickling – that make this chicken curry taste very different. It has a deep, spicy flavour with an interesting character that’s well worth experiencing. I like to keep the skin on the potatoes to give the dish a little more body – and fibre, too. Serve this curry with chapatis or rice.”
- 11.9g (2.5g saturated)
- 5.2g (8.3g sugars)
Kashmiri chilli powder is mild. Buy it from large supermarkets, Asian stores or souschef.co.uk. If you can’t find it, use another mild chilli powder. Mustard oil must be labelled ‘for external use only’ by EU law because it contains high levels of erucic acid. Used in small amounts in cooking it’s safe, but if you prefer, use vegetable oil instead. Buy mustard oil in Asian shops and online at asiancookshop.co.uk.
Don’t be put off by the lack of liquid in this dish; lots will come out of the chicken and potatoes and make a rich sauce.
Cool the cooked dish completely and keep covered in the fridge for up to 2 days. Reheat in a pan to serve.
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