Jamie Oliver’s Indian spiced potatoes with chicken thighs


  • 800g King Edward potatoes, cut into 3cm pieces
  • 4 tomatoes, cut into 3cm pieces
  • 1 large onion, cut into 3cm pieces
  • 1 eggplant, cut into 3cm pieces
  • 1 red capsicum, seeds removed, cut into 3cm pieces
  • 2 tbs extra virgin olive oil
  • 2 tbs mustard seeds
  • 2 garlic cloves, sliced
  • 4cm piece ginger (20g), grated
  • 1/4 cup curry leaves
  • 1 small bunch coriander, stalks chopped, leaves picked
  • 11/2 tsp ground turmeric
  • 6 large chicken thighs (bone in)
  • Sliced long green chillies and papadums, to serve

Yogurt dressing

  • 1/2 cup (140g) thick Greek-style yoghurt
  • 1 small bunch mint, leaves picked
  • 1cm piece ginger (5g)
  • 1 long green chilli, chopped
  • Juice of 1/2 lemon



  • 1
    Preheat oven to 190°C. Place potatoes in a large saucepan of salted water over medium heat. Bring to the boil and cook for 10 minutes or until tender. Drain in a colander. Set aside for 3 minutes to dry.

  • 2
    Place in a bowl and add tomato, onion, eggplant and capsicum. Toss to combine. Heat oil in a large frypan over medium heat.

  • 3
    Add mustard seeds, garlic, ginger, curry leaves, coriander stalks and turmeric, and cook, stirring, for 2 minutes or until fragrant. Remove from heat and set aside.

  • 4
    When cooled, add to potato mixture. Stir to combine and place in a roasting pan. Arrange chicken on top, season, then roast for 1 hour or until chicken is cooked and vegetables are crisp and fragrant.

  • 5
    For dressing, whiz all ingredients in a food processor until smooth. Season. Top chicken with coriander leaves and chilli. Serve with papadums and dressing.


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