WEEKEND COOKING
B O M B AY C H I C K E N O N E - P O T ROA S T
S P I C E D I N D I A N S L AW
Serves 6 with leftovers Takes 2 hrs 15 mins plus marinating Cost per serve £1.11 4 tbsp tikka curry paste 2 tbsp Greek-style yogurt 1.9kg whole chicken 1 large onion, quartered 2 large garlic cloves 3cm piece ginger, peeled 2 tbsp olive oil 1 tsp each ground cumin and coriander 1Ω x 400g tins chopped tomatoes 300ml hot chicken stock 500g baby potatoes 100g sliced greens, large stalks removed 100g baby spinach fresh coriander leaves, to serve steamed rice, to serve (optional)
GET AHEAD Prepare the veg and dressing for the slaw up to 4 hrs in advance. Mix in the dressing, coriander and cashews before serving.
Serves 6 Takes 20 mins Cost per serve 27p 220g carrots, peeled and coarsely grated £ ¨ »ó É Â Â »÷ shredded É«É ¨ »ó   »÷ Û»« 5 tbsp low-fat natural yogurt 1 lime, juiced Ω-1 red chilli (to taste), deseeded and  »÷ Û¨ Ω tsp cumin seeds, toasted until fragrant 10g fresh coriander, chopped 40g cashews, toasted and chopped
In a large bowl, mix the carrots, cabbage and onion. In a jug, combine the yogurt, lime juice, chilli and cumin; season. Pour over the veg and mix to coat. Stir in half the coriander and half the cashews, then top with the remainder to serve.
1 Mix the curry paste with the yogurt, then rub all over the chicken. Season well, then set aside in the fridge for 30 mins (or overnight) to marinate. 2 Preheat the oven to gas 7, 220°C, fan 200°C. Blitz the onion, garlic and ginger in a food processor to a chunky paste. Heat the oil in a large, heavybased, lidded casserole. Gently fry the paste for 5 mins, stirring occasionally, until softened. Stir in the spices and cook for 1 min. 3 Pour over the tomatoes and stock; season well. Add the potatoes, then put the chicken on top. Roast, uncovered, for 20 mins. 4 Reduce the heat to gas 4, 180°C, fan 160°C. Baste the chicken in sauce, then cover and cook for 1 hr 20 mins or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the meat. 5 Transfer the chicken to a warm serving plate, loosely cover with foil and set aside to rest for 15 mins. After 10 mins, add the greens to the sauce and simmer on the hob, uncovered, for 2 mins. Add the spinach and cook for 2 mins. 6 Return the chicken to the pot and scatter with the coriander to serve, then carve. Serve with the slaw, naans and steamed rice, if you like.
1 Preheat the oven to gas 6, 200°C, fan 180°C. Mix the chilli, paneer and garlic with 1Ω tbsp melted butter. 2 Put the naans on a baking tray; brush with the remaining butter. Top with the cheese mix, then the nigella seeds. 3 Bake for 8 mins or until the cheese has melted and the naans are golden. Sprinkle with the coriander to serve.
Each serving (one-eighth) contains
Each serving contains
Energy
1975kJ 475kcal 24%
Fat
Saturates
32g 10g 45% 51%
Each serving contains Energy
Fat
Saturates
Sugars
Salt
288kJ 69kcal 3%
4g 5%
1g 4%
6g 6%
0.2g 4%
of the reference intake. See page 8. Carbohydrate 7g Protein 3g Fibre 3g 1 of your 5-a-day; source of protein
PA N E E R & C H I L L I N A A N S Serves 6 Takes 15 mins Cost per serve 56p £
 ¨«»»« Û Â Â »÷ « £Ô   »÷ £ ã £ »« »Éó  »÷ ¨ÉÔÔ 45g butter, melted 3 Tesco Finest plain naans, halved Ω tsp nigella seeds 5g fresh coriander, chopped, to serve
Sugars
Salt
Energy
7g 7%
1.0g 17%
1276kJ 305kcal 15%
of the reference intake. See page 8. Carbohydrate 17g Protein 31g Fibre 4g
Fat
Saturates
13g 8g 19% 39%
Sugars
Salt
2g 3%
0.9g 16%
of the reference intake. See page 8. Carbohydrate 36g Protein 9g Fibre 3g
For more Indian-inspired recipes, visit tesco.com/realfood
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