- 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
- 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.