Spiced Chicken Legs With Potatoes







A recipe from the cuisine, allowed in a diet.

For this dish use chicken legs. Make them hot and deliciously flavored by frying them coated with chili, garam masala, coriander, turmeric, and curry paste. Then cook them together with a spiced mixture of potatoes and onions. It’s a filling dish and this owes itself especially to the potatoes.

Nutritional Chart

Calories: 781 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 45 g
  • 63 g
  • 62 g

Ingredients Needed for Spiced Chicken Legs With Potatoes

For the spicy mixture:

1 teaspoon chili sauce
1 teaspoon coriander
¼ cup vegetable oil
2 teaspoons of garam masala
2 teaspoons of turmeric
1 teaspoon lemon juice
2 teaspoons of curry paste

For the chicken thighs:

3 chicken legs
2 teaspoons of vegetable oil

For the spiced potatoes:

3 medium onions, halved and quartered
3 medium potatoes
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon turmeric
2 ounces of pickled ginger
1 tablespoon fresh parsley, chopped

How to Make Spiced Chicken Legs With Potatoes

  1. For the spice mixture:

    Add the chili sauce, coriander, vegetable oil, garam masala, turmeric, lemon juice, and curry paste to a bowl. Season with salt and mix until even using a teaspoon.

  2. For the chicken thighs:

    Add the chicken legs into a bigger bowl. Add the spice mixture and thoroughly coat them.

  3. Heat the vegetable oil into a skillet over medium heat, then add the coated chicken legs. Cook them on both sides until browned. Set aside.
  4. For the spiced potatoes:

    Add the onions, potatoes, olive oil, chili powder, and turmeric to a bigger bowl. Season with salt and mix them using your hands. Mix until the potatoes and onions are completely covered with oil and spices.

  5. Transfer them into a bigger baking dish, add the chicken legs on top, and top with the pickled ginger. Cover with aluminum foil and roast for 55 minutes at 380⁰F/190⁰C.
  6. Serve garnished with fresh parsley.

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