Pot-roast Indian-spiced chicken with coconut from From the Oven to the Table: Simple Dishes That Look After Themselves (page 208) by Diana Henry

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Notes about this recipe

  • lou_weez on April 11, 2021

    I made this using chicken thigh fillets and it was lovely. I reduced the cooking time and added a mix of pumpkin and sweet potato.

  • SACarlson on December 20, 2020

    This is a great way to use up sweet potatoes. The leftovers were great in a mulligatawny soup.

  • jhbruno87 on November 02, 2019

    I made this vegetarian by using chickpeas in place of the chicken. Instead of rubbing the spice paste onto the chicken, I just added it to the pot all at once with the sauteed onion/ginger/garlic. It was delicious! Baked for only 30 minutes, 20 covered, 10 uncovered.

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