Ingredients
Marinade
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2 tbsp olive oil
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2 yellow onions, sliced
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2 tbsp ginger, grated
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2 cloves of garlic, grated
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1 lime, zested and juiced
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1 tsp cumin
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1 tsp ground coriander
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1 tsp turmeric
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1 tsp paprika
Chicken
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2 lbs skin on, bone in chicken thighs
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1/2 lb fingerling potatoes, halved
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1/2 head cauliflower, cut into florets
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1 tbsp your favourite curry powder
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1 tsp turmeric
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1 can full fat coconut milk
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1/2 pound of green beans
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1 cup frozen peas
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picked cilantro
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yogurt, for serving
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naan bread, for serving
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mango chutney
Directions
Marinade
- Mix all ingredients for the marinade in a large bowl and coat the chicken. Cover and marinate in the fridge for at least an hour or overnight.
Chicken
- Pre-heat oven to 350°.
- Once chicken is marinated, remove from bowl and place on a sheet pan. Toss the potatoes and cauliflower in the bowl that the chicken was marinating in. Add this to the sheet pan with the chicken. Place sheet pan in the oven and roast for 45 minutes.
- Combine the curry powder, turmeric and coconut milk, and once chicken has been in the oven for 45 minutes, pour coconut milk mixture all over the chicken. Nestle in green beans and peas and return to the oven for another 30 minutes
- Garnish with cilantro leaves and serve with yogurt, mango chutney and naan bread.
