Alright, fine: ‘Chicken Korma’ is stretching it somewhat, but there’s ‘chicken’, there is (a) ‘Korma’ (sauce) – what more do you want? Well, alright: there’s crispy, garlicky chicken skin; golden potatoes that crisp up in chicken juices and korma sauce (and then soak it all up like tiny carb-y sponges), and the happy by-product of having an apartment that smells like curried roast chicken for a day afterwards. Plus, there’s leftovers, and the whole thing merely requires throwing some things in the oven. It’s not going to win Masterchef, but it’s incredibly delicious and takes a good photo. It also kindve makes it look like you cook a lot and are very serious about food, thank you very much.
This one firmly has Weeknight Dinner ™ slapped across its forehead, and with good reason – it takes about an hour and a half all in, requires about three ingredients other than salt, pepper and olive oil (actual number of ingredients other than salt, pepper and olive oil: 5), and is ridiculously easy to make. What’s more:
- It’s really easy – The hour and a half that this takes mainly consists of sitting on the sofa noticing the lovely smells coming from your oven – there’s not an awful lot of legwork in this one.
- It’s really easy – You’re using a shop-bought curry paste for this recipe, then slathering that over the chicken. That’s pretty much it. If you feel bad about this, then you could always make your own curry paste with whichever mix of spices you’re into plus onions, garlic and tomato paste – but the shop-bought pastes are decent and save a load of time. Plus, Jamie Oliver says it’s fine to use them, so that’s alright by us.
- It’s really easy – It’s Wednesday. Don’t stress about dinner. You’ve had a tough enough week so far. Just buck this in the oven and have the leftovers for lunch tomorrow. Then it’s basically Friday, and you’re nearly there champ.
Struggling for notes on this one other than…..make sure to preheat your oven or else the skin won’t crisp up, I guess? That’s the best I can come up with, here. You can’t really mess this up.
- 4 tbsp Olive Oil
- 4 Cloves Garlic
- 2 Anchovies
- 1 Whole Chicken
- 4 tbsp Korma Paste
- 500 g New Potatoes
- Preheat your oven to 225°C.
- Add garlic, olive oil and anchovies to a food processor and blend. We're making a paste to go under our chicken skin – add more olive oil if it needs it.
- Roll up your sleeves – loosen the skin that sits on the chicken breasts. Be patient and don't rip the skin. Once done, spoon your garlic paste in-between the breasts and skin and rub into the chicken breasts. Try not to get too much oil/paste on the top of the skin, if any. If you have extra paste, rub it in the chicken's……cavity.
- Generously season the chicken all over with salt – we're going to blast it in the oven to get the skin to crisp up. Once salted, put chicken in a large oven-proof pot and place in the oven for 30 mins.
- Place potatoes in a large pot of cold water and bring to the boil. Parboil for 10 minutes, then drain.
- Once 30 minutes is up, remove the chicken from the oven, and lower heat to 175. Carefully remove the chicken from the pot, then put the potatoes into this pot. Add korma paste to chicken and rub all over – the chicken's going to be quite hot so a basting brush is your friend here. If not, a tablespoon'll do the job. Place chicken back in the pot on top of the potatoes, then put in the oven for 60 minutes.
- Remove chicken and potatoes from the oven. Carefully remove chicken from pot, letting juices drip onto potatoes. There should be a fair amount of liquid surrounding your potatoes at this point. Place chicken on chopping board, and lightly press potatoes with a potato masher so that they soak up juices while you chop up chicken. If you want, you can put the potatoes back in the oven under the grill/on a high heat for 10 minutes to crisp up
- Serve chicken on top of potatoes, and enjoy.
Looking for easy recipes, is it? Check out our Lazy Mac and Cheese recipe then, you hallion.
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