Kolhapuri spit chicken (kala masala roast chicken)
This indian spiced roast chicken makes a great alternative to a traditional Sunday roast. Try with black pepper and garlic sweet potato wedges
Black pepper & garlic roasted sweet potatoes
Serves 4
Easy
Prep:
Cook:
Cook these spiced sweet potato wedges to serve with Rohit Ghai's Kolhapuri spit chicken. They're an easy, satisfying side dish
Skip to ingredients
- 1 small green chillifinely chopped
- 2 tbsp fresh or dried curry leavesroughly chopped
- 4 garlic clovescrushed
- 3 tbsp olive oil
- 1 limejuiced
- 1kg sweet potatoesscrubbed and cut into wedges
- ½ small bunch of corianderstalks and leaves separated and roughly chopped
Nutrition: Per serving
- kcal320
- fat9g
- saturates2g
- carbs51g
- sugars26g
- fibre9g
- protein4g
- salt1.4g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Mix all the ingredients, except the coriander leaves, together in a large bowl with 1 tsp salt and 2 tsp black pepper.
step 2
Arrange the potatoes, skin-side down, on two baking trays or one large, lined with baking parchment if they’re not non-stick, and bake for 30-40 mins until soft inside and crisp on the outside. Season and serve scattered with the coriander leaves.
