New Guardian Food show FEED with Jimi Famurewa travels the UK in search of food trends. This hearty dish is his homemade twist on a takeaway favourite
The chicken here – which is roasted rather than breaded and fried – might confuse some spice bag purists, but the Filipino-inspired spice bag at Lasa in Belfast (barbecued chicken and a calamansi and coconut milk red curry sauce) showed me that other elements can be added to this Irish-Chinese takeaway classic.
Contrasting textures are key to a spice bag, so add a little bit to the cooking time to crisp up the potatoes and the chicken if you need to. The curry yoghurt, which adds coolness and tang, throws a south Asian influence into the mix, which works with the nutty flavour of the Sainsbury’s Taste the Difference Anya potatoes.
Spice mix1 tsp ground white pepper
2 tsp Chinese five spice
1 tsp garlic powder
1 tsp smoked paprika
1 tsp black pepper
½ – 1 tsp chilli flakes (optional)1 tsp sugar
750g Sainsbury’s Taste the Difference Anya potatoes
Olive oil
1kg Sainsbury’s British fresh chicken skin on thighs
270g Sainsbury’s Taste the Difference baby sweet peppers, de-seeded and roughly chopped1 red onion, peeled and sliced1 Sainsbury’s Taste the Difference British sweet spear carrot, peeled and sliced widthways on an angle
Curry yoghurt200g Sainsbury’s Taste the Difference authentic Greek yogurt
1 tsp mild curry powder (if you like spice, use hot curry powder!)Olive oil1 tsp garlic powder
Heat your oven to 200C (180C fan)/390F/gas 6. Make the spice mix by combining all the spices with the sugar and two teaspoons of salt.
If your potatoes are small leave whole, otherwise halve them lengthways. Add to a large mixing bowl with 1 tablespoon of the spice mix and 2 tablespoons of olive oil. Stir well then tip into a large baking dish. Put your chicken thighs into the now empty mixing bowl. Add 3 tablespoons of spice mix with a drizzle of olive oil and stir until fully coated. Place the chicken – skin side up – on top of the potatoes and put into the oven for 30 minutes.
To make your curry yoghurt, heat a small frying pan over a low heat with 1 teaspoon of olive oil, then add the curry and garlic powder. Cook for 1 minute or until starting to bubble, stirring regularly, then remove and let cool. Put the Greek yoghurt into a bowl and stir in the curry oil. Add in a pinch of salt and pepper, and 2 tablespoons of water to loosen.
Once the chicken has had 30 minutes, take the tray from the oven and increase the heat to 220C (200C fan)/425F/gas 7. Carefully remove the thighs to a plate.
Stir the sliced peppers, onion and carrot into the potatoes, with any remaining spice mix. Pat the chicken skin dry with kitchen roll, then put back on to the dish. Return to the oven for 10-12 minutes or until everything is cooked through and the chicken skin is crispy. Serve up with your curry yoghurt and enjoy!
Shop the full range of Sainsbury’s Taste the Difference ingredients
Watch the full episode of FEED with Jimi Famurewa on YouTube and the Guardian
