This dish brings bags of flavour to the traditional roast chicken. Served with a spicy green chutney and zesty salad of green beans and peas it is perfect for impressing at a dinner party.
For this dish you will need a blender to make the chutney.
Ingredients
- For the pot roasted chicken
- 2 tbsp freshly grated
ginger - 2 garlic
cloves, chopped - 1 tbsp ground
cumin - 20
curry leaves - 2 tbsp
vegetable oil - 1.5kg/3lb 5oz whole
chicken - 1 large
cinnamon stick - 1
bay leaf - 2
star anise - 3
cardamom pods
- 2 tbsp freshly grated
- For the green chutney
- small bunch of
fresh coriander - small bunch of fresh
mint - 1 long green
chilli, deseeded and chopped - 1tsp ground
cumin - 1
garlic clove, chopped - 1
lemon, juice only - 1tsp
sugar - 200g/7oz natural
yoghurt
- small bunch of
- For the beans and peas salad
- 100g/3½oz
French beans - 100g/3½oz
broad beans, podded - 100g/3½oz frozen
peas - small handful fresh
mint leaves - small handful
fresh coriander leaves - 1
red onion, finely sliced - 2 tbsp
olive oil - 1
lemon, juice only - salt and freshly ground
black pepper
- 100g/3½oz
Preparation method
Preheat the oven to 190C/170C (fan)/Gas 5
Place the ginger, garlic, cumin, curry leaves and oil in a bowl and mix. Smear all over the chicken and place in a lidded ovenproof dish.
Add the remaining spices and pour in enough water to come a third of the way up the chicken.
Cook the chicken for 1 hour, then remove the lid and cook for a further 15-30 minutes, or until the chicken is cooked through.
Meanwhile, for the green chutney, place all the ingredients except for the yoghurt in a blender and blend until smooth. Stir the blended herb mix in to the yoghurt.
Remove the chicken from the dish and strain the sauce in to a small pan. Add a little of the green chutney to the sauce and cook for 2-3 minutes.
Meanwhile cut the chicken in to 8 portions and return to the sauce, season with salt and freshly ground black pepper. Keep warm. (Simmer gently to reduce the sauce if necessary.)
For the salad, bring a large saucepan of salted water to the boil. Blanch the French beans, broad beans and peas. Drain and place in a large glass bowl. Add the fresh herbs and onion and toss together. Dress with a the olive oil, lemon juice and salt and pepper.
Put the chicken and sauce in a serving bowl and serve with the salad and chutney.