Oil free chicken and potato curry


My love for Indian food is eternal, but I am constantly trying new ways of making old recipes healthier where I can.  I try not to use much oil in my everyday cooking, it is quite challenging as Indian food generally requires a good amount of fat; particularly for frying off onions and spices.

This chicken curry is cooked with a sauce of oven roasted tomatoes, onion and garlic, and turned out really well, with all the flavour I wanted and none of the calories.

For four people, you will need:

3 large tomatoes, quartered

1 large onion, quartered

2 cloves of garlic, without the skin removed

2 heaped teaspoons of my bottle masala (or any good, freshly made curry powder)

4-6 chicken drumsticks

3-4 potatoes in large pieces

a cup of chicken stock

1 teaspoon of tamarind paste, or use a good squeeze of fresh lemon juice

salt to taste (around a teaspoon unless the stock is very salty, then use less)

1/2 teaspoon of sugar

Pre heat oven to around 200 degrees celsius.  Place the cut up onion, tomatoes and garlic in a baking tray and roast for around 30 minutes.  If it is starting to dry up, add a little bit of water to the bottom of the tray and mix around.  Add the bottle masala, and mix up a bit more, then continue to roast for another 10-15 minutes - you should end up with the veggies being caramelised and brown at the edges, and very well cooked.  Remove tray from oven, squeeze out the garlic and discard the skins, let the mixture cool and blitz with a hand blender or in a food processor until you have a lovely thick spicy sauce.

Pour sauce into a large saucepan, heat, add the chicken drumsticks and potatoes, fry for a few minutes and then cover and cook for 40 minutes or so, slowly adding stock a little at a time.  At the end, taste for salt and add the sugar.  Add the tamarind paste, or a good squeeze of fresh lemon juice until the taste of the curry is balanced and slightly acidic.

Serve topped with fresh coriander if you like it, and hot white rice.