Indian-spiced chicken and veg

This is an adaptation of Janie Oliver’s recipe to fit my taste. It’s a great recipe that’s easy and very tasty. All the vegetables come with it.

Ingredients All 5 veg to be diced into 1” cubes: §  800 gm unpeeled potatoes §  4 ripe tomatoes §  1 aubergine §  2 red peppers §  1 large onion §  1.5 Tbsp olive oil §  ½ bunch fresh coriander, separate stalks from leaves. §  5 cm piece ginger, sliced §  4 cloves of garlic §  Zest of 1 lime + 1 bay leaf (or 1 handful of curry leaves) §  3 Tbsp mustard seeds §  2 tsp turmeric §  Chicken pieces §  1-2 fresh chillis

Steps 1.  Heat oven to 180C 2.  Parboil the potatoes for 5 minutes. Drain and leave to steam-dry for 3 minutes. 3.  Fry the mustard seeds until they start popping and add the coriander stalks, garlic, turmeric, ginger, bay leaf and lime zest, and fry for 2 minutes on a gentle heat. 4.  Mix the cubed vegetables and potatoes together and then add the spice mixture and sliced chilli. Mix well. 5.  Place in a large roasting tray and arrange the chicken on top. 6.  Roast at the bottom of the oven for 1 hour, until the chicken is cooked. 7.  Sprinkle with coriander leaves and serve. Goes well with a mint and chilli raita.