Turmeric Chicken & Bombay Potatoes with Cucumber Salsa

Turmeric Chicken & Bombay Potatoes with Cucumber Salsa

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 29, 2018.
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Ingredients

Potatoes

  • 800g potatoes
  • 2 carrots
  • ¾ red onion
  • 1 Tbsp Bombay spice mix
  • ½ tsp salt
  • ½ bag baby spinach leaves *
  • 2 Tbsp Bombay aioli

Chicken

  • 650g chicken thighs
  • 1 Tbsp turmeric spice mix
  • ¼ tsp salt

Cucumber Salsa

  • ½ telegraph cucumber *
  • ¼ red onion
  • 2 Tbsp mint
  • Drizzle of white wine vinegar
  • Drizzle of olive oil

To Serve

  • Remaining Bombay aioli

Steps

  1. Preheat oven to 230°C Dice potatoes and carrots 2cm and slice first measure of onion into 2cm wedges. Toss potatoes on a lined oven tray with carrots, onion, Bombay spice mix, salt and a drizzle of oil. Roast for about 25 minutes, until tender. The Bombay spice mix is very mild, but you can keep some potatoes plain for little children.
  2. Pat chicken dry and toss with turmeric spice mix, salt and a drizzle of oil.
  3. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 4-5 minutes, each side, until cooked through. Set aside, covered, to rest before slicing thinly.
  4. Prep salsa Finely dice cucumber and second measure of onion and roughly chop mint leaves. Place in a small bowl with vinegar and olive oil. Season to taste and toss to combine. Set aside.
  5. Add spinach and first measure of Bombay aioli to tray with cooked potatoes and toss to combine. Season.
  6. To serve Divide Bombay potatoes between plates and top with turmeric chicken, cucumber salsa and a dollop of remaining Bombay aioli.

Nutritional Information

Energy 2556 kj
611 kcal
Protein 30.5g
Carbohydrate 33.4g
Fat 39.0g