Take your roast chicken game to a new level. A yoghurt marinade keeps the chicken tender and spices infuse a fabulous flavour. The chicken and vegetables are all cooked in one pot meaning less mess plus vegetables that are truly delicious.
How long will it take?
2 ½ hours
What’s the serving size?
What do I need?
2 tbsp Greek yoghurt
4 tbsp tikka masala curry paste
2 kg whole chicken
2 cloves garlic
1 large onion, quartered
2cm piece of ginger, peeled
2 tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
600g chopped tomatoes (fresh or tinned)
300ml chicken stock, heated
500g washed potatoes
200g baby spinach
How do I make it?
Combine tikka masala paste with yoghurt and rub all over chicken. Place in the fridge for a minimum of 30 minutes to marinate.
Preheat oven to 220C.
Combine onion, garlic and ginger in a food processor and blend to make a paste (some texture is fine).
Heat olive oil in a large casserole dish that has a lid. Fry the paste for a few minutes, stirring until it has softened. Add coriander and cumin and cook for a further 1 minute.
Add tomatoes and stock to the pan and season. Add potatoes and then place chicken on top. Roast in oven for 20 minutes without the lid.
Reduce heat to 180C and then aste the chicken with the sauce. Cover with lid and continue cooking for 1 ½ hours or until the juices run clear.
Remove chicken from the pot and place on a plate and vocver with foil to rest.
Add spinach to the sauce and cook for 2 minutes.
Return chicken to the pot and serve in pot, garnished with coriander.