Curry and Honey Chicken Thighs
with masala potatoes with yogurt, cilantro chutney and chili pepper
Informations supplémentaires
35 min.
|
702 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Warning, spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for less heat. Preheat the oven to 425°F. Cut the potatoes into small cubes. Toss with 1/4 of the spice blend, a drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper. Bake in the oven for 20-22 minutes.
2. Setup
Thinly slice the onion. Roughly chop the spinach. Thinly slice the chili. Slice the lime in half.
3. Cook the chicken
Mix the thighs with the curry powder, honey, a drizzle of oil, salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the thighs 6-7 minutes per side until the center is cooked.
4. Make the cilantro chutney
Bring a small pot of water to a boil. Blanch the spinach for 1 minute. Drain well. Add the spinach, cilantro, remaining spice blend, 1/3 2P | 1/2 3P cup of oil, salt and pepper in a container. Reduce everything to a sauce with a hand blender. Add a little lime juice.
5. Plate your dish
Serve the chicken with the potatoes topped with yogurt, the cilantro chutney, red onion and chili pepper to taste (spicy!). Otherwise, leave everything in the center of the table and let everyone help themselves. Bon appétit!
4unitChicken Thighs
500gWhite Potato(es)
0.5unitRed Onion(s)
2unitCilantro
40gBaby Spinach
1unitGreek Yogourt 2%
15mlCurry Powder
1unitHoney
20mlSpice Mix(garam massala powder,cumin powder,coriander powder,garlic powder)
1unitFresh Chili Pepper
0.5unitLime
What you need
sheet pan, pan, pot, strainer, bowl, hand blender
702 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
54g
18%
fat
17g
26%
cholesterol
357mg
119%
fiber
7g
28%
protein
82g
saturated
5g
25%
sodium
432mg
18%
sugar
14g
trans
0g