Well, we all do sometimes so don’t throw out your menus just yet.
The following recipe isn’t a super speedy one but it is easy to assemble in advance . I tend to get it all ready in the morning then leave it in the fridge . It’s another Smitten Kitchen recipe, they call it a Chicken Tikka Bake but to me it tastes like a very flavoursome generic Indian curry not particularly tikka like in taste or colour. I have tweaked it a fair bit, here is the original recipe though if you want to have a look.
This is MINE below – choose me , choose me!
For the chicken
1 big thumb sized piece of ginger, peeled and minced – I use a microplane and grate it
4 cloves of garlic, minced or pressed
1 fresh green chilli ,seeded and finely chopped
1/2 cup natural yoghurt
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3/4 teaspoon granulated sugar
1 teaspoon paprika
1 teaspoon garam masala
4 chicken thighs, 4 drumsticks , if you want leftovers add some more (all skin-on, bone-in)
For the vegetables
3 tablespoons olive oil
1 packet of tender stem broccoli
1 medium cauliflower, cut into florets
1/2 teaspoon salt
1 teaspoon cumin seeds
A small red onion
Dollops of yoghurt
A few tablespoons roughly chopped coriander, parsley or mint, or a mix therof
Start by putting all your chicken ingredients excluding the yoghurt and chicken into a pestle and mortar, give it a good bash then add the yoghurt and mix thoroughly.
Place the chicken in a seal proof bag with the mixture and leave to marinade in the fridge for as long as possible – minimum 1 hour.
You don’t need to see a picture of the chicken in a bag!
Next, take a large roasting pan and place the cauliflower and broccoli in and toss with the oil, salt and cumin seeds.
Preheat your oven to 180ºC
Take the chicken and nestle it amongst the vegetables, I usually put a bit more cumin and salt on before it goes in the oven.
Bake for 20 minutes then move everything around and bake for another 20.
Whilst it’s in the oven finely slice the red onion and give it a squirt of lemon juice and sprinkle with salt.
Remove from the oven and sprinkle over the onion slices, dollop on the yoghurt and scatter the herbs. It’s very juicy and is great on it’s own. Wonderful with flatbreads or pitta cold the next day, although I doubt there will be any left!
Hope you enjoy it as much as I do.