Pot-roasted chicken with green chutney and zesty salad Recipe

Pot-roasted chicken with green chutney and zesty salad Recipe

  • 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
  • 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
  • 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
  1. Preheat the oven to 190C/170C (fan)/Gas 5
  2. 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.
  3. Add the remaining spices and pour in enough water to come a third of the way up the chicken.
  4. 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.
  5. 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.
  6. 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.
  7. 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.)
  8. 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.
  9. Put the chicken and sauce in a serving bowl and serve with the salad and chutney.