Lorem ipsum dolor sit amet gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auci. Proin gravida nibh vel veliau ctor aliquenean.

Follow me on instagram

+01145928421
mymail@gmail.com

Bombay Potatoes

Bombay Potatoes

Bombay Potatoes

Donnelly Bombay Potatoes

with Chicken Tikka Skewers, Pickled Red Onion & Flatbreads
  • ½ Donnelly Bombay Potatoes
  • Chicken Thigh, de-boned & de-skinned, x2
  • ½ Small Red Onion, finely sliced, x1
  • Juice of ½ Lime
  • Juice of ½ Lemon
  • Vegetable Oil/Olive Oil, x2 tbsp
  • Irish Atlantic Sea Salt flakes
  • Mini Indian Flatbreads, x1
  • Organic Irish Natural Yogurt, 4 tbsp
  • Tikka Paste, 1 tbsp
  • Mango Chutney, 2 tbsp
  1. Cut the thigh meat into chunks. Mix the chicken with the tikka paste, 2 tbsp of yogurt, lemon juice and a good pinch of salt. For best results, leave to marinade in a fridge for 24 hours. Alternatively, you can let the marinade work for 30 minutes.
  2. Finely slice the red onion and toss well in the lime juice. Sprinkle over a pinch of salt and thoroughly mix. Leave overnight or for around 30 minutes. The colour should change to a bright and vibrant pink.
  3. The next day, remove the chicken and pickled onion from fridge and leave aside.
  4. Pre-heat a fan-assisted oven to 190 degrees Celsius and put the Donnelly Bombay Potatoes in, leaving the spinach and raita yogurt dip aside. Cook for around 25 – 30 minutes.
  5. While the Bombay Potatoes are cooking, heat up a grill/frying pan and drizzle over some 2 tbsp of vegetable oil/olive oil.
  6. Take the chunks of chicken out of the marinade and carefully skewer them. You should have enough to make two skewers.
  7. Place both chicken tikka skewers onto the grill and cook for around 10 minutes, turning regularly to ensure the meat cooks through evenly.
  8. Once the Bombay Potatoes are cooked, remove from the oven, stir through the spinach and drizzle with raita.
  9. Heat up your wraps in the microwave until soft and warm.
  10. Place a tbsp of mango chutney and 1 tbsp of yogurt on each wrap, spreading all around the wrap.
  11. Place the now cooked chicken skewers on top.
  12. Sprinkle over the pickled red onion, roll up the wrap and enjoy!