Pot Roast Bombay Chicken Recipes

CHICKEN POT ROAST

Steps:

• Preheat the oven to 400°, and prepare a large Dutch oven or oven-safe pot.
• Add the quartered potatoes, carrots, parsnips, fennel, onion and garlic to a large bowl, drizzle with a good splash of olive oil, and sprinkle with a couple of good pinches of salt and pepper, and about half of the Herbes de Provence; toss to coat, and scatter on the bottom of the pot.
• Next, pour the chicken stock/broth and the wine over the veggies.
• Place the chicken in front of you on a work surface, and drizzle it with about 2 tablespoons of olive oil, rubbing it into the skin; next, season all sides of the bird and the cavity with a total of about 2-3 teaspoons of the sea salt and about 1 teaspoon of black pepper (you need to season this much meat quite liberally), then sprinkle over the rest of the Herbes de Provence.
• Tuck the wing tips behind the chicken, and simply tie the legs together with some kitchen twine to help keep the chicken more "together" as it roasts; then, insert a digital thermometer into the thickest part of the breast horizontally, taking care not to touch the bone.
• Place the chicken, breast-side up, on top of the vegetables, and place the pot into the oven (uncovered), and roast until the temperature registers 165° (roughly 1 ½ hours, depending on the size of your chicken).
• Once roasted, using tongs or two spoons, carefully tip the chicken forward so that any accumulated juices run out of the cavity and onto the veggies, then allow the chicken to rest for about 15-20 minutes.
• Once rested, sprinkle the herbs over top and serve, cutting slices of chicken and enjoying spoonfuls of veggies in sauce alongside. (I'll usually lift the chicken out of the pot and set it on a board for a moment, and give the veggies a little stir to incorporate them with the juices; then, I return the chicken back on top of the veggies and serve.)

POT-ROAST BOMBAY CHICKEN

Steps:

• Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
• Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
• Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs - the flesh shouldn't be pink.
• Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.

ROASTED CHICKEN WITH LEMONY BOMBAY POTATOES

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Peel and chop the potatoes into 2.5cm cubes. Put in a pan of cold salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
• Spoon the turmeric into a large bowl, then finely grate in the lemon zest. Pick and roughly chop the coriander leaves, then add to the bowl. Trim, deseed, roughly chop and add one quarter of the red pepper (save the rest for another day). Peel and finely slice the ginger into matchsticks, then add to the bowl.
• Cut three slices off the lemon and set aside. Squeeze the juice from the remaining lemon into the bowl. Shake the potatoes around in the colander, then add to the bowl along with the chicken breast.
• Toss everything with oil and season with sea salt and black pepper, then toss everything around again to coat.
• Remove the chicken from the bowl, then tip the potato mixture into a baking dish (roughly 15cm x 20cm) and spread out into a single layer. Top with the lemon slices, then drape over the chicken.
• Drizzle with oil, then cook in the middle of the oven for 25 to 35 minutes, or until golden and cooked through.

POT-ROAST CHICKEN WITH STOCK

Steps:

• Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
• Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
• Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.

BOMBAY CHICKEN AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
• Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

CROCK-POT BOMBAY POTATOES RECIPE

Steps:

• In a large skillet set over medium-high heat add the olive oil and the mustard seeds and cook the mustard seeds until they begin to pop.
• Add the diced onions to the skillet and cook for about 4 to 5 minutes until the onions are translucent.
• Add the Garam masala spice mixture, ground ginger, ground turmeric, ground cumin, chili powder, and red pepper flakes to the skillet and cook for a 2 to 3 minutes while stirring to really get the spices warmed up and activated.
• Turn the heat off and add the potatoes and diced tomatoes to the skillet and toss them in the spice/onion mixture being sure to coat the potatoes well in the mixture.
• Add the salt and pepper and give it one last stir.
• Pour the potatoes from the skillet into a 6 quart or larger slow cooker and cover and cook for 4 to 6 hours on LOW.
• When potatoes are done cooking sprinkle with cilantro or flat leafed parsley if desired for a nice pop of color and fresh flavor.