FOOD

Whole Roasted Curry Chicken With Bombay Potatoes

Give your roast an infusion of Indian flavours!

FOOD

Whole Roasted Curry Chicken With Bombay Potatoes

Give your roast an infusion of Indian flavours!

Ingredients

  • Serves 6
  • 1 whole chicken
  • 1 heaped tablespoon curry paste
  • Vegetable oil
  • 1 kilogram potatoes, peeled and cut into 3 centimeters dice
  • 2 teaspoons mustard black seeds
  • 1/2 teaspoon turmeric powder
  • Cinnamon sticks
  • Pinch chilli flakes

Steps

  1. Preheat the oven to 180c.
  2. Put the chicken onto a large baking tray and cover all over with the curry paste. Place half a lemon and a couple of cinnamon sticks into the cavity. Season with salt and pepper and put into the oven to roast for 30m.
  3. Meanwhile boil the potato pieces for 3 minutes then drain and dry well. Remove the chicken from the oven and scatter the parboiled potatoes into to the tin with the mustard seeds, turmeric, chilli flakes and a very generous lug of oil and stir it all together with any juices. Season with salt and pepper and return to the oven for a further hour, turning the potatoes once half way through cooking. Serve right away.