The chicken here – which is roasted rather than breaded and fried – might confuse some spice bag purists, but the Filipino-inspired spice bag at Lasa in Belfast (barbecued chicken and a calamansi and coconut milk red curry sauce) showed me that other elements can be added to this Irish-Chinese takeaway classic.
Contrasting textures are key to a spice bag, so add a little bit to the cooking time to crisp up the potatoes and the chicken if you need to. The curry yoghurt, which adds coolness and tang, throws a south Asian influence into the mix, which works with the nutty flavour of the Sainsbury’s Taste the Difference Anya potatoes.
