Bombay pot roast chicken
An easy one-pot dinner for when you can’t decide between curry and a classic roast.
SERVES 4-5PREP 20 mins, plus marinating and resting COOK 1 hr 40 mins
✱ 80g tikka curry paste
✱ 3tbsp natural yogurt, plus extra to serve
✱ 2tbsp vegetable oil
✱ 1.6kg whole chicken
✱ 1 large onion, thinly sliced
✱ 2tsp black mustard seeds
✱ 2 large garlic cloves, crushed
✱ 4cm piece ginger, grated
✱ 500g baby potatoes
✱ Small bunch coriander, stalks finely chopped, leaves picked
✱ 400g tins chopped tomatoes
✱ 1 low-salt chicken stock cube
✱ 200g spinach
✱ Warm naan bread, or rice, plus lime pickle and yogurt, to serve
1 Mix together half the curry paste, the yogurt and 1tbsp oil. Rub all over the chicken, season well, then cover and chill for 2hrs, or overnight, to marinate.
2 Heat the oven to 200C Fan/Gas 7. Heat the remaining oil in a lidded casserole dish, large enough to fit the chicken. Cook the onion for 10-15 mins until softened and turning golden. Add the mustard seeds, the remaining curry paste, garlic and ginger, and cook, stirring, for 2 mins, then stir in the potatoes to coat. Add the coriander stalks (reserve the leaves), tomatoes, stock cube and ½ tin of water. Season well and put the chicken on top. Roast, uncovered, for 30 mins.
Baste the chicken in the sauce, then cover. Reduce the oven to 160C Fan/ Gas 4 and cook for 1 hr, or until
