Blog | For Those About To Cook

Easy Roasted Potatoes

January 26, 2015 By Dan

Although I did try roast potatoes long before I moved to Britain, I consider them to be a British thing.

Almost every country has a roast potato dish but for me roast potatoes are the essential side to a British Sunday dinner.

I've experimented a lot to get them just right. You can use either goose fat or olive oil. I tend to use goose fat on special occasions for these easy roasted potatoes.

Occasions like Christmas when my wife doesn't watch my diet so closely. At other times of year I use a good quality extra virgin olive oil. That's what I did today.

Roast potatoes need to be crispy on the outside and nice and fluffy in the centre. You'll achieve exactly that if you follow this recipe.

Making roast potatoes — Test a potato with a fork.

If you like this easy roasted potatoes recipe, you might like to try some of these recipes too...

Twice baked potatoes
Italian style green beans
Salmon and broccoli pasta bake
Baked haloumi and tomatoes

Recipe

Dan's Perfect Roast Potatoes

Yield: 6

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Ingredients

6 large potatoes - peeled and cut into two inch pieces
125ml olive oil
Maldon (or another flaky salt) to taste
1 teaspoon dried rosemary
4 cloves garlic - smashed
2 teaspoons plain white flour
Freshly cracked black pepper

Instructions

Preheat your oven to it's highest temperature
Bring a large pot of salty water to a boil
When boiling, toss in your spuds and simmer for about eight minutes. To check for doneness, you should be able to easily scrape into a potato with a fork but the centre should still be quite hard.
Drain completely and return to the pot.
Now sprinkle in the flour and give the potatoes a few good hard shakes so that they fluff up on the outside.
Heat a large frying pan over medium high heat and pour in about 100ml of the oil.
When hot, pour the potatoes in and brown them all over for a few minutes. Season with the rosemary, salt and pepper.
Now place the pan in your oven to continue cooking. About 40 minutes should do the trick. Be sure to give the potatoes a good shake every ten minutes or so.
Serve immediately.

Coconut Curry Chicken

January 23, 2015 By Dan

Chicken and coconut curry — Such an easy coconut curry chicken recipe. Give this one a try.

This is one of my own inventions though the recipe was influenced heavily by a curry my family and I enjoy quite often at a local restaurant.

Dosa Houze is awesome. We usually start by eating dosas with the filling of our choice and chutneys. Then they bring out a curry or two that are served with fresh naans.

This recipe is as close to their chicken curry recipe as I could get. My kids say it's spot on so I must have got it right.

You can serve this south Indian curry with rice or naans. You can even cut the meat up into smaller pieces and serve wrapped in homemade dosas. I've got a good dosa recipe for you here.

Personally I like my curries fiery hot like they're served in southern India. My daughters don't like hot curries. So when I'm cooking for myself, this curry is loaded with hot chillies. When I'm making for the kids, the chillies are left out.

This version of the recipe is somewhere in between. Adjust it to your own preferences.

Ingredients for chicken and coconut curry

Here are a few more recipes you might like to try...

Thai green curry
Thai green curry paste
Keema dosa recipe
Cheese and onion dosa
Plain dosa recipe
Homemade sambar recipe

Recipe

South Indian Chicken Coconut Curry

Yield: 6

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Ingredients

1 kilo (2lbs) chicken breast meat - skinned and cut into bite sized pieces
2 large Spanish onions
2 red chilli peppers
400ml chopped tomatoes
800ml coconut milk
20 fresh or frozen curry leaves
2 tablespoons vegetable oil
Juice of one lemon
2 tablespoons garlic and ginger paste
1 tablespoon ground cumin
1 teaspoon turmeric
1 ½ tablespoons garam masala
1 small bunch of fresh coriander - finely chopped
Salt and pepper to taste

Instructions

Place the chicken pieces in a large bowl and mix with the turmeric, lemon juice and a little salt.
Set aside for about 20 minutes.
Meanwhile, heat the vegetable oil in a large wok or pan until bubbling.
Add the curry leaves and the spices and allow to sizzle for about 30 seconds.
Pour in the chopped onions and fry over medium heat until they are translucent and soft. Stir regularly.
When soft, sprinkle a little more salt over the onions. This will help them release some moisture into the sauce.
Now add the garlic and ginger paste along with the chopped chillies.
Pour in the chopped tomatoes and the chicken.
Stir the chicken pieces into the sauce and top up with a little water or chicken stock so that the meat is just covered.
Allow to simmer for about 20 minutes until the chicken is cooked through.
Add the chopped coriander and the coconut milk.
Season with salt and pepper to taste and serve.

If you like this coconut curry chicken recipe, please leave a comment. I'd love to hear from you.

Chutney Recipe with Cilantro and Sesame Seeds

January 23, 2015 By Dan

Sesame Seed and Coriander Chutney — This chutney recipe with cilantro and sesame seeds is so good!

It might look simple but this easy chutney recipe with cilantro and sesame seeds is amazing!

This chutney recipe can be made in under ten minutes and keeps well in the fridge for about three days.

I like to serve it with dosas and Idlies but you could also add a tablespoon or so to your favourite curry. Why not try this chutney recipe on a taco for a delicious Indian/Mexican fusion dish?

You'll love it!

Asafoetida can be found in Indan and Asian markets. If you have trouble finding it, you can leave it out.

Do try to find some though. It has a very distinctive flavour. It also spells terrible but the aroma goes away when blended with the other ingredients.

Working ahead...

You can make this Indian inspired chutney recipe up to three days before serving. It stores in the fridge really well, covered.

Sesame Seeds — Start by dry roasting your sesame seeds in a frying pan.

Ingredients for sesame and coriander chutney — Get your other ingredients together.

Sesame Chutney — Blend all the ingredients in a spice grinder with a little water.

If you like the look of this chutney recipe, you might like to try some of these recipes too.

Keema dosas
Thai green curry
Gluten free double dosa burger
Dosa batter recipe
Red chilli chutney

Recipe

Sesame Seed and Coriander Chutney For Dosas

Yield: 6

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

¾ cup sesame seeds
1 small bunch coriander - chopped
1 green chilli pepper - chopped
Juice of one lemon
3 - 4 cloves garlic - smashed
Salt to taste
A pinch of asafoetida

Instructions

Start by dry roasting your sesame seeds.
Place the sesame seeds in a dry frying pan over medium heat.
Stir regularly until the seeds are lightly browned.
Transfer to a spice grinder and add all of the other ingredients with just enough water to blend.
Blend it all up and you're finished.
Keeps in the fridge, covered for up to three days.

Cheese Dosa Recipe

January 23, 2015 By Dan

cheese and onion dosa — This simple cheese dosa recipe is great with a selection of chutneys.

You don't think of sharp Cheddar cheese being used in authentic Indian cooking. Most recipes call for the much milder paneer. That said, at my local dosa restaurant Cheddar cheese dosas are very popular.

Here I have copied the recipe so that I could make this popular dosa at home. I could even enjoy a few beers and not need to drive or pay for a taxi! Bonus.

Many dosa restaurants use a packet batter which works well but it doesn't compare with the real thing.

I learned to make my batter at the award winning Prashad restaurant in Bradford. You can try it here.

It really is the best dosa batter recipes I've tried.

Warning...

It does take some practice to get the recipe down so don't be too hard on yourself if your cheese dosas don't look perfect the first time.

I wouldn't feature this cheese dosa recipe if I thought it was too difficult. Even it your first attempts don't look like expected, they will still taste incredible using my dosa batter recipe.

I like to serve this Cheddar cheese dosa recipe with a variety of homemade chutneys. Why not try my sesame and coriander chutney, coconut chutney and/or red chilli chutney.

Having a few homemade chutneys at the table makes this dish so much more interesting.

Recipe

Dosa With Fried Onion and Cheddar

Yield: 2 - 3

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

One batch of dosa batter (See link above)
1 red onion - finely chopped
1 clove garlic - smashed
½ teaspoon sugar
1 tablespoon unsalted butter
200g Cheddar cheese - grated. (I like sharp Cheddar with this)
Salt and pepper to taste

Instructions

Make your dosas as per your own recipe or mine. You will find a link to my recipe above.
Melt the butter in a pan over very low heat.
When the butter has melted, add the chopped red onion and garlic clove and stir to combine.
Add the sugar and allow to fry slowly in the butter until the onion is translucent and soft. About 20 minutes.
Season with salt and pepper to taste.
Remove the garlic clove and spoon about two tablespoons of this onion mixture over a dosa. Top with a bit of Cheddar cheese and then fold the dosa over.
Keep the dosa on a hot pan until the cheese melts.

I hope you enjoy this cheese dosa recipe. If you do give it a try, please leave a comment. I'd love to hear from you.

Pork Pasta with Paprika and Garlic

January 22, 2015 By Dan

I love pork and pasta so this is one of those dishes that I make all the time. I always know the family will devour it.

It's not just one kind of pork. Oh no! This recipe calls for pork fillets, rindless smoked back bacon and some moorish chorizo. If you love pork, you will be in pork heaven.

pork and garlic pasta — You will love this pork pasta! Every bite is a mouthful of deliciousness.

I like to serve the sauce with large conchiglioni pasta. Mix the sauce well into the pasta and the large shells soak up all the sauce. We're talking one amazing mouthful after another here. Pork pasta just doesn't get any better.

You could of course make this recipe with simple pork but I do enjoy all the different flavours and textures you get from using pork loin, smoked bacon and Spanish chorizo.

Making the most of this recipe...

It goes without saying that fresh and top quality ingredients are essential.

I use pork, bacon and Spanish chorizo from my local butcher. That is the way I like it.

In the summer months, I use fresh tomatoes or canned tomatoes. I find the canned tomatoes work best in the winter months.

As for the paprika, you could use sweet or smoked Spanish paprika. Either will do for this pork pasta. Whichever you prefer. I love the smoky flavour of smoked paprika.

Pork fillets — 4 x pork loin steaks from Westin Gourmet.

Chorizo — Only the best chorizo will do!

If you like this recipe, you might like to try some of these too...

Thai pork belly stew
German sausages
Portuguese pork with paprika and white wine sauce
No fuss camping burritos
Nduja pasta

Recipe

3 x Pork & Garlic Pasta

Yield: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients

400g diced pork loin
300g sliced chorizo
6 slices smoked back bacon
500g large conchiglioni
3 tablespoons olive oil
1 teaspoon cinnamon
1 tablespoon smoked paprika
1 onion - finely chopped
6 large loves garlic - smashed and then chopped
250ml (1 cup) chicken stock
600ml tinned or freshly chopped tomatoes
125ml ( ½ cup) white wine vinegar
1 tablespoon Worcestershire sauce
2 - 3 squirts Tabasco
Salt and pepper to taste

Instructions

Heat the olive oil in a large pan or wok and brown all the meat. You might want to do this in batches.
Add the spices and chopped onion and stir to combine.
When the onion is translucent and soft, add the garlic and sizzle for a couple of minutes.
Now pour in the chicken stock and tomatoes, Worcestershire sauce and Tabasco and simmer for about 30 minutes or longer.
Meanwhile cook your conchiglioni as per the instructions on the package.
About ten minutes before serving, add the vinegar.
Season with salt and pepper to taste and serve over the conchiglioni.

If you try this pork pasta recipe, please leave a comment. I'd love to hear from you.

Salmon Salad Recipe with Tandoori Salmon

January 21, 2015 By Dan

Tandoori salmon salad — This is one of my favourite salmon salad recipes.

Please don’t be scared off by the long list of ingredients for the tandoori marinade.

Yes, it is quite a long list but once made, you can use it on almost any fish, poultry or meat.

If you are cooking for a larger group, just double or triple the recipe. It will last in the fridge for up to three days.

If you decide to use the marinade for poultry or meat, you can let it marinate for eight to 48 hours. The longer the better!

Here I opted for fresh salmon as I was in the mood for a good salmon salad recipe and thought this might just work. It did!

Getting the recipe right...

Salmon and other fish only needs to sit in the marinade for about 20 minutes.

I served the tandoori salmon with a salad and creamy vinaigrette dressing that really complimented the fish.

You will notice that I used beetroot powder in the tandoori marinade. This is used to naturally give the fish a tandoori red glow. It has little to no flavour so it is optional.

Note: you can use a pestle and mortar but for best results use a small food processor.

Tandoori salmon — You want to cook the salmon so that it is just cooked through but still quite pink.

Recipe

Oven Roasted Tandoori Salmon Salad

Yield: 1 - 2

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients

1 x 250g – skinned
Leafy Italian lettuce and any crisp vegetables you fancy
FOR THE MARINADE
2 tablespoons plain Greek yogurt
1 teaspoon cumin
1 teaspoon beetroot powder (optional for colouring)
2 cloves garlic
1 x 2cm piece of ginger – roughly chopped
3 green cardamom pods
1 teaspoon paprika
½ teaspoon chilli powder (optional)
1 blade mace
A pinch of nutmeg
A pinch of fenugreek powder
A pinch of turmeric
¼ teaspoon citric acid (optional)
¼ teaspoon cinnamon powder
Juice of one lime
Salt and pepper to taste
FOR THE DRESSING
1 tablespoon mayonnaise
1 tablespoon lowfat sour cream
1 teaspoon olive oil
1 teaspoon brandy
1 clove garlic – finely chopped
Juice of one lemon
1 tablespoon fresh coriander leaves
Salt and pepper to taste

Instructions

Pre-heat your oven to 200c
In a small food processor or pestle and mortar, blend the marinade ingredients except for the salt and pepper until you have a very smooth paste.
Try the paste and add salt and pepper to taste.
Cover the salmon fillet with the marinade and let it rest for about 20 minutes.
Meanwhile, make you dressing.
Using a clean food processor, whip up the dressing ingredients until the dressing is creamy smooth. Set aside.
Place your tandoori salmon fillet on a baking tray in a pre-heated oven and roast the fish until it is just cooked through. I like mine to be a little pink inside which takes about 12 to 15 minutes. Aim for 20 minutes if you like yours cooked through.
Toss your salad ingredients with most of the dressing leaving a little to spoon over the salmon.
Place your greens on a chilled plate and then top with the warm salmon and a little more dressing.
Serve immediately.

I would like to thank Westin Gourmet for sending me the delicious salmon to use in this recipe. I highly recommend their products and service.

The I.O.Shen Extra Long Blade Bread Knife - Purchase The Best

January 21, 2015 By Dan

I.O.Shen Extra Long Blad Bread Knife — Perfect slice - every time! I.O.Shen.

I have tried and tested each of the knives in the I.O.Shen Knives product range. You know you can always trust I.O.Shen Knives to perform fantastically well. I liked them so much I purchased the whole range and became a distributor! If you are interested in purchasing I.O.Shen Knives online at reduced prices, then read on...

I.O.Shen knives are the sharpest knives on the market and stay sharp longer between sharpening. The The I.O.Shen Extra Long Bread Knife is the best bread knife I have ever used.

The I.O.Shen Bread Knife is the only knife in the range doesn't have the Triplex Steel Technology. It isn't needed due to the serrations. You will be amazed at how well this bread knife cuts through even the hardest crusts - neatly and precisely.

Working as a food blogger as I do, I have tried and tested a lot of bread knives and know I can rely on I.O.Shen every time.

The long blade makes slicing through freshly baked bread easy regardless of the size of the loaf. It cuts through hard and soft crusts with ease and then straight through leaving you with a picture perfect straight slice every time.

I.O.Shen Extra Long Blade Bread Knife — I love my I.O.Shen Knives.

As with all the other knives in I.O.Shen's fantastic range, the bread knife features a stylish and recognisable heavy handle. If you are used to knives manufactured in the West, you will like this. Most Japanese knives feature lighter handles made from metal, bamboo or wood.

As you can see from the photographs, this product is not only a pleasure to use but it will also look awesome displayed in your kitchen. You may even decide to purchase the I.O.Shen knife block as I did.

If you enjoy baking bread as I do, you owe it to yourself to give this knife a try.

Believe me, once you've tried the I.O.Shen Extra Long Bread Knife you'll never go back.

You probably don't need me to tell you that baking the perfect loaf is a true art. Ensuring that your work looks the best it can when presented at the table is important.

Blade of the I.O.Shen Bread Knife — You can't purchase a better bread knife!

There's no point going to all that work just to to have it break apart with crumbs everywhere now is there! With this specially designed knife you will be able to make precision cuts and take pride in what you've produced.

Of course with a RRP of £59.95, this product is not for everyone. For the keen chefs and bakers out there, however it's the only one!

Handle of the I.O.Shen Bread Knife — The distinctively designed heavy handle.

Enchiladas Verdes

January 20, 2015 By Shannon

Fresh, vibrant and packed full of flavor. These Enchiladas Verdes are filled with shredded chicken, smothered in Salsa Verde sauce and bursting with flavor. You just have to give these a try!

Enchiladas verdes served on salsa verde, topped with cheese and diced onion

About this recipe:

The star of the show in these Enchiladas Verdes is the Salsa Verde sauce. Salsa Verde (green sauce) can be found in many different cuisines from around the world. This sauce gets its vibrant green color from tomatillos, heaps of cilantro (coriander) and jalapeños, also providing a burst of freshness. You can buy premade jars of Salsa Verde or try our homemade Salsa Verde sauce here. This recipe shows you an easy way of making succulent shredded chicken and how you construct your delicious Enchiladas Verdes.

Ingredients

For the Salsa Verde:
Tinned tomatillos
Jalapeno pepper
White Onion
Garlic
Cilantro
Mexican Oregano
Lime juice
Salt
For the Enchiladas:
Chicken stock
Salsa Verde
Chicken breast
Tortillas
Queso Fresco cheese (any mild, crumbly cheese)
Diced white onion
Chopped cilantro
Sour cream

See recipe card for quantities.

Step by step photographs..

Step 1: In a pan with a splash of olive oil on a medium heat, brown both sides of your chicken.

Step 2: Add ¼ cup of chicken stock (60ml) to your pan.

Lid covering pan with chicken and chicken stock inside

Step 3: Cover with a lid and allow to poach for 10-12 minutes.

Step 4: Add the rest of your chicken stock (½ cup or 120ml) to your Salsa Verde.

Step 5: Add your dried oregano.

Step 6: In a bowl, shred your chicken breasts with a fork.

Step 7: Add 3 tablespoons of your salsa verde mixture.

Step 8: Mix well.

Step 9: To a large plate add a thin layer of salsa verde.

Tortilla filled with salsa verde shredded chicken, cheese and onion

Step 10: Place a tortilla on the plate and add a healthy portion of your shredded chicken.

Step 11: Top with a sprinkle of Queso Fresco cheese and diced onions.

Enchiladas with verdes added to the pan rolled

Step 12: Add a thin layer of salsa verde to the bottom of an oven proof baking tray. Roll your tortilla and place it in your baking tray. Repeat for the rest of your tortillas.

Enchiladas smothered in more verdes sauce

Step 13: Top your enchiladas with the remaining salsa verde (reserve a few tablespoons for serving).

Step 14: Top with the rest of your Queso Fresco cheese and bake at 400F/200C for 10-12 minutes.

Enchiladas topped with diced onions and coriander

Step 15: Spread a thin layer of salsa verde on your plate, add your enchiladas verdes and top with more diced onion and sour cream.

Step 16: Dig in!

What about the Salsa Verde?

You can use premade Salsa Verde, it can be found in a few good food stores and you will need around 1lb 11oz (750ml). Alternatively, for a more authentic, fresh and vibrant Salsa Verde you can make it yourself. Follow this Salsa Verde recipe and you will have the perfect amount of salsa to make your Enchiladas Verdes.

What about the tomatillos?

This Salsa Verde recipe calls for tinned tomatillos as you cannot easily source fresh tomatillos in the UK. They can be bought online on a lot of different retailers, including Amazon. The ease with tinned tomatillos is that they are already cooked so can be blended straight away. If you're lucky enough to be able to source fresh tomatillos then I would definitely use them over tinned to get the freshest Salsa Verde possible! Simply remove the husks and the stems, add them to a baking tray and roast in the oven for 15-20 minutes at 400F/200C. Then, add them to your blender with the other ingredients.

Substitutions

Oregano - If you can source Mexican oregano you will end up with a more authentically flavored Enchiladas Verdes. Mexican oregano has slightly bigger, more jagged leaves and provides a citrusy flavor that normal oregano doesn't provide.
Tortillas - I used flour tortillas for this recipe and they work perfectly well to soak up the verdes sauce and keep the enchiladas in tact. However, if you can find corn tortillas you will add an extra depth of authentic Mexican flavor to your Enchiladas Verdes.
Cheese - If you can source it, Queso Fresco cheese is an authentic cheese to use. Any mild, crumbly cheese will do however. From making plenty of Mexican recipes using ingredients that can be sourced in the UK, I've found that Wensleydale cheese works great. It crumbles beautifully and can be sprinkled on top of tacos without it melting.
Chicken stock - If you're running low on good quality chicken stock then vegetable stock will work just as well!

Equipment

You don't need any specialist equipment for this recipes. All you need is a pan and a large oven proof dish to bake your Enchiladas Verdes in! It's just that easy!

Storage

Refrigeration - Allow to cool completely, remove any sour cream and transfer to an airtight container or cover your baking tray with foil. Refrigerate for up to 4 days. To reheat, bake in the oven at 400F/200C for 20 minutes.

Freezing - Allow to cool completely, remove any dairy toppings and wrap in foil. Store in an airtight container or freezer bags and keep in the freezer for up to 3 months. To reheat, defrost in the fridge and place the foil wrapped enchiladas in the oven for 20 minutes then uncovered for 5 minutes to crisp.

Top Tip

To prevent your Enchiladas Verdes from sticking to your baking tray, add a thin layer of your Salsa Verdes to the bottom of the tray. Place your enchiladas on top and bake as instructed.

FAQ

Can I make Enchiladas Verdes ahead of time?

Yes, enchiladas verdes are perfect for making ahead fo time. You can assemble them up to two days in advance, cover them tightly, and store them in the fridge until you're ready to bake. For longer storage, you can also freeze them (either baked or unbaked) for up to three months

How spicy are Enchiladas Verdes?

It's up to you! make them as spicy or as mild as you like. The Salsa Verde is where the kick of spice comes from so if you're making it from scratch then add half the amount of Jalapeños.

Looking for other recipes like this? Try these:

Recipe

Enchiladas Verdes

Yield: 3-4

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Fresh, vibrant and packed full of flavor. These Enchiladas Verdes are filled with shredded chicken, smothered in Salsa Verde sauce and bursting with flavor.

Ingredients

3 Chicken Breasts
¾ cups (180ml) chicken stock
3 cups (750ml) Salsa Verde](https://dantoombs.com/2025/07/07/salsa-verde/)
6 large flour tortillas
1 cup (120g) Queso Fresco cheese crumbled
1 white onion diced
1 Tablespoon chopped cilantro (coriander)
2 Tablespoons sour cream

Instructions

In a pan with a splash of olive oil on a medium heat, brown both sides of your chicken. Add ¼ cup of chicken stock (60ml) to your pan. Cover with a lid and allow to poach for 10-12 minutes.
In a bowl, add the rest of your chicken stock (½ cup or 120ml) to your Salsa Verde. Add your dried oregano.
In a bowl, shred your chicken breasts with a fork. Add 3 tablespoons of your salsa verde mixture and mix well.
To a large plate add a thin layer of salsa verde. Place a tortilla on the plate and add a healthy portion of your shredded chicken. Top with a sprinkle of Wensleydale cheese and diced onions.
Add a thin layer of salsa verde to the bottom of an over proof baking tray. Roll your tortilla and place it in your baking tray. Repeat for the rest of your tortillas. Top your enchiladas with the remaining salsa verde (reserve a few tablespoons for serving). Top with the rest of your Wensleydale cheese.
Bake at 400F/200C for 15-20 minutes.
Spread a thin layer of salsa verde on your plate, add your enchiladas verdes and top with more diced onion and sour cream.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 607Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 118mgSodium: 708mgCarbohydrates: 61gFiber: 4gSugar: 3gProtein: 50g

Indian Chutney Recipe with Red Chillies

January 20, 2015 By Dan

Indian Red Chilli Chutney — You are going to love this Indian chutney recipe with red chillies.

Although I usually make this Indian red chutney recipe with red chillies to serve with dosas, it can be used with so many other dishes too.

If only making dosas could be as easy as making the chutneys to go with them. This is one easy Indian chutney recipe.

Yes, red chilli chutney goes great with dosas but it can also be used as a dip or smothered over a burger. The possibilities are endless.

If you are a chilli and garlic fan, this is definitely one to try.

Be sure to blend the ingredients until you have a nice smooth paste. There's no point rushing. Those chana dhal lentils can be a bit crunchy if not blended well.

If you'd like to try my dosa recipe, just click here. They aren't as easy to make but worth the effort.

That or simply use this Indian chutney recipe on your next taco.

Roasting channa dhal lentils — Toasting the channa dhal

Soaking dried red chillies — Soaking the dried chillies.

red chilli chutney — Quick and easy to make. This is one for spice fans!

If you like this Indian chutney recipe, you might like to try some of these too...

Keema dosas
Sesame seed and cilantro (coriander) chutney
Spicy Nduja pasta
Easy chilli con carne
Raw oysters with chipotle and lime sauce

Recipe

Fiery Hot Red Chilli Chutney For Dosas

Yield: 8

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients

2 tablespoons roasted chana dal
5 cloves garlic - peeled and smashed
4 dry red chilies - soaked in warm water 30 minutes - more or less to taste
1 teaspoon tamarind paste
½ small onion, roughly chopped and soaked in water for ten minutes
½ teaspoon cumin seeds
Salt and pepper to taste

Instructions

Place all of the ingredients in a small spice grinder.
Add just enough water to blend into a paste. All done!
This easy red chilli chutney will last in the fridge for up to three days covered in an air tight container.
Spread it all over your dosas or if you can't take the heat, just dip your dosa into it.
Enjoy.

Chicken Diavolo - Spicy Italian Roast Chicken

January 19, 2015 By Dan

Today we’re heading over to Italy (at least in spirit) for a classic that I think you're going to love: Chicken Diavolo!

Diavolo means “devil” in Italian, and true to its name, this dish brings the heat.
It’s all about marinated chicken, grilled or roasted until juicy inside and crisp outside, with a punchy, spicy kick that keeps you going back for more.

Chicken Diavolo on a bed of polenta with gravy.

What is Chicken Diavolo?

Chicken Diavolo (also called Pollo alla Diavola) is a traditional Italian grilled chicken dish, famous for its fiery seasoning and smoky, charred finish.

The chicken is usually spatchcocked (flattened out) for even cooking, then marinated with chili, garlic, lemon, and herbs before hitting a hot grill or oven.

The result? Tender, juicy meat with loads of spicy, garlicky flavour, crispy skin, and a hint of citrus to balance it all out.

In Italy, it’s often served with simple sides like roasted potatoes, green salad, or a crusty loaf of bread to mop up all those delicious juices.

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Ingredients

The ingredients are simple and you probably have most or all of them already.

chicken
olive oil
red pepper flakes
garlic
lemons
white wine vinegar
fresh rosemary
thyme
oregano
smoked paprika
Salt and black pepper
OPTIONAL
unsalted chicken stock
dry white wine

See recipe card for quantities.

Step by Step Photos

Recipes don't get much easier than this chicken diavolo. Check out my step by step photos to see how simple this delicious dish is.

Step 1: Place the chicken breast side down. Using a sharp knife or scissors, cut out the back bone. Save it if you like and roast it with the chicken to flavour the gravy if you are making it.

Pressing the chicken down to flatten it.

Step 2: Flip the chicken over and press it down hard on the breast bone to break it and flatten the chicken.

Rubbing a finger between the skin and meat of the chicken.

Step 3: For best results, work your finger between the meat and the skin.

Mixing the marinade ingredients together and adding salt to taste.

Step 4: Whisk the marinade ingredients together.

The chicken rubbed with all the marinade.

Step 5: Then rub the marinade all over the chicken and under the skin if you took that step.

The chicken breast side down on a rack in a baking tray.

Step 6: Preheat the oven to 220°C (425°F). Place the chicken on a wire rack over a baking tray. Roast for about 40–45 minutes, breast side down, turning once halfway through, until golden, crispy, and cooked through. Be sure to baste often with the marinade. For grilling method, see the recipe card below.

Adding the stock and wine to the roasting pan.

Step 7: If making the gravy, pour the wine and chicken stock into the tray about 20 minutes into the cook. You can add the backbone of the chicken too for additional flavour.

The cooked Chicken Diavolo ready to transfer to a plate to rest and then carve.

Step 8: Transfer the chicken to a carving board and allow to rest for 5 to 10 minutes before carving.In that order)

Cooking the sauce down over a medium-high heat in the roasting tray.

Step 9: Place the roasting tray over a medium-high heat and reduce by half.

Chicken Diavolo on a serving plate over polenta with the gravy.

Step 10: Carve the chicken into suitable sized pieces and serve with lemon wedges and the gravy if you made it. I always add a few more dried chili flakes to mine.

How do you spatchcock a chicken?

Spatchcocking sounds fancy, but it’s dead easy — and it helps the chicken cook faster and more evenly.

Here’s how:

Place the chicken breast-side down on a cutting board.
Using kitchen shears or a sharp knife, cut along each side of the backbone and remove it.
Flip the chicken over and press down firmly on the breastbone to flatten it.

Done!
It’s a game-changer for juicy, evenly cooked chicken.

Variations

Extra Spicy: Add a splash of hot sauce or a teaspoon of cayenne pepper to the marinade.

Herby Version: Mix in fresh thyme, basil, or flat-leaf parsley for a more herbal, less fiery version.

Butterflied Chicken Thighs: No whole chicken? Boneless thighs work brilliantly too — just adjust the cooking time.

Equipment

You don't need any special equipment to make chicken diavolo. The following will help though.

Sharp knife or kitchen shears (for spatchcocking) and chopping

Large mixing bowl - for mixing the marinade ingredients.

Grill or griddle pan (or oven if roasting).

Basting brush - for basting the chicken as it cooks.

Tongs - For turning the chicken and transferring it to a plate.

Storage

If you have any leftovers, you can store them in an airtight container for up to 4 days in the fridge. The meat can be served cold or hot in a sandwich or stirred into paste.

This might be Italian chicken but it is a little spicy and would be great stirred into a curry too. I have a lot of curry recipes for you on my other blog here.

Final Thoughts

If you love bold, fiery, no-fuss recipes (and if you’re reading this, I’m guessing you do!), Chicken Diavolo needs to be on your menu.

It’s easy, full of big Italian flavours, and just a brilliant way to shake up your usual grilled chicken routine.

Give it a go — and don’t forget a big squeeze of lemon before you tuck in!

Top Tip

Baste often! Every time you turn the chicken, brush it with a bit more marinade or juices. It keeps it juicy and loaded with flavour.

FAQ

Can you cook chicken diavolo on a barbecue?

Yes and in my opinion, it's even better. The cooking instructions and heat are the same. For grilled chicken, cook it over medium heat coals until golden brown and charred in places. If cooking over indirect heat (roasting) fire up your barbecue and get it up to heat and then let the chicken cook over the cooler side of the barbecue until cooked through. Either way, be sure to baste the chicken often while cooking.

Do you have to use a whole chicken?

No. I recommend using chicken thighs as they are juicier than breast meat. The cooking time might vary some. Just make sure your chicken is cooked to 165°F/75°C before resting and serving.

Looking for a light Mediterranean lunch or something you can serve with your chicken diavolo leftovers?

Once you've tried this chicken diavolo, you might like to dig into these too.

Try all of these. You'll love them!

Recipe

Chicken Diavolo

Yield: 2 to 4

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

The cooking time below is for the oven roast method. Grilling the chicken is equally as good but more hands-on and is a bit faster. You are going to love this chicken diavolo!

Ingredients

1 x 3lb. (⅕kg) chicken, spatchcocked (flattened)
3 tablespoon olive oil
2 teaspoon red pepper flakes
6 garlic cloves, minced
Juice of 2 lemons
1 tablespoon white wine vinegar
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoon smoked paprika (optional)
Salt and black pepper
OPTIONAL
1 cup (250ml) unsalted chicken stock
½ cup (125ml) dry white wine

Instructions

Whisk the marinade ingredients together. Give it a taste. You want it to have a bit of a kick and taste garlicky, spicy and fresh. You can adjust the flavors at this point.
Rub the marinade all over the chicken. If you have time, try to get as much marinade under the skin as you can. To do this, carefully, move your finger between the skin and meat and try not to rip the skin as you do.
Then rub the marinade on the meat under the skin. Rub some on top too.
If you’ve got time, let it marinate for at least 2 hours and no more than 4 hours. If you’re short on time, 30 minutes at room temperature will still give you good results.
GRILL METHOD
Preheat your grill to medium-high.
Place the chicken skin-side down and grill for about 10 minutes.
Flip and cook for another 25–30 minutes, basting with extra marinade, until the skin is charred and a meat thermometer reads 75°C (165°F) at the thickest part.
OVEN METHOD:
Preheat the oven to 220°C (425°F).
Place the chicken on a wire rack over a baking tray.
Roast for about 40–45 minutes, turning once halfway through, until golden, crispy, and cooked through.
Whichever way you cook it, let the chicken rest for 5–10 minutes before carving.
If you would like to make an optional gravy, pour the chicken stock and wine into the tray with the chicken for the last 30 minutes of cooking. Then reduce it down by half when the chicken is resting before serving.
To Serve, place the chicken on serving plates. If you prepared the optional gravy, drizzle it over the chicken and be sure to serve it with lemon wedges which can be squeezed over the chicken to taste at the table.
A sprinkle of extra chilli flakes and a handful of chopped parsley never hurt either!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 4mgSodium: 543mgCarbohydrates: 36gFiber: 5gSugar: 19gProtein: 6g

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