Curry and Honey Chicken Thighs
with masala potatoes with yogurt, cilantro chutney and chili pepper
Informations supplémentaires
35 min.
|
702 kcal
|
easy
|
|
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
. Bon appétit!
4 unit Chicken Thighs
500 g White Potato(es)
0.5 unit Red Onion(s)
2 unit Cilantro
40 g Baby Spinach
1 unit Greek Yogourt 2%
15 ml Curry Powder
1 unit Honey
20 ml Spice Mix(garam massala powder,cumin powder,coriander powder,garlic powder)
1 unit Fresh Chili Pepper
0.5 unit Lime
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