SUNDAY Bombay pot roast chicken

SERVES 5

An easy one-dish meal for when you can’t decide between curry and a classic roast.

YOU WILL NEED

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, leaves picked, stalks finely chopped 400g tins chopped tomatoes 1 low-salt chicken stock cube 200g spinach, chopped Warm naan bread or rice, to serve

HOW TO DO IT

1

Mix together half the curry paste, the yogurt and 1tbsp oil. Rub all over the chicken, season well, then cover and chill for 2 hrs, 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 and put the chicken on top. Roast, uncovered, for 30 mins.

3

Baste the chicken in the sauce, then cover. Reduce the oven to 160C Fan/gas 4 and cook for 1 hr, or until cooked through and the juices run clear.

4

Remove the chicken from the pot and set aside to rest for 15 mins. Add the spinach to the pot, stir to wilt, then scatter over the reserved coriander leaves. Carve the chicken and serve with warm naan bread or steamed rice.

TIP USE ANY CURRY PASTE YOU FANCY.