Tikka Masala Fried Chicken Pasta – Jamie Oliver – Detailed recipe. Nutrition value per serving: (total 4) Calories 467, total fat 15.6 g, saturated fat g, proteins 42 g., carbohydrates 40.6 g., fiber g., cholesterol mg., sodium mg., sugar d. Share with friends: 
Time: 1 hour. 40 min Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 (1.2 kg.) Whole chicken
- 800 gr. potato
- 1 small head of cauliflower (600 gr.)
- 2 tbsp. l tikka masala paste (curry paste)
- 1 bunch of fresh cilantro (30 gr.)
Recipes with similar ingredients: chicken, curry paste, cabbage colored, potatoes, cilantro
Recipe preparation:
- Preheat the oven to 180ºC. Wash the potatoes and chop pieces of 3 cm. Disassemble the cauliflower for inflorescences and chop. Finely chop the cilantro stalks (soak the leaves in cold water). In a baking sheet 30 cm. X 40 cm. Add vegetables, coriander stalks with a pinch of sea salt and black pepper and 1 tbsp. l olive oil and red wine vinegar.
- Put the chicken in a baking sheet and rub it with tikka paste. Place the chicken on a wire rack above a baking sheet with vegetables so that the meat juice drips onto the vegetables.
- Roast for 1 hour, or until it turns golden and fried inside, mix the vegetables in the middle of cooking. Place the chicken on the vegetables and leave for 5 minutes, sprinkle with leaves coriander and pour juice from chicken before serving.
