Pot roast Indian-spiced chicken

Serves 6 For the spice paste:

1 tsp black mustard seeds

1 tsp black peppercorns

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp garam masala

½ tsp ground turmeric

¼ tsp ground cinnamon

2 red chillies, halved and deseeded 3 garlic cloves, finely grated

2cm ginger, peeled and chopped 2 tbsp malt vinegar

1 tbsp groundnut oil

For the chicken:

1.8kg chicken

1 tbsp groundnut oil

1 large onion, finely chopped 3 garlic cloves, finely grated

2cm ginger, peeled and grated 400g can of cherry tomatoes 1 tsp soft light brown sugar 400g can of coconut cream 400g sweet potatoes, scrubbed, cut into chunks

30g coriander leaves, chopped 1 Preheat the oven to 220C/

Fan 200C/Gas 6½.

2 Put the mustard seeds in a frying pan and cook over a medium heat until they start to pop. Add the peppercorns, cumin and coriander seeds, garam masala, turmeric and cinnamon and cook for 2 mins more.

3 Transfer the spices to a mortar, add the chillies, garlic and ginger, and grind to a paste, gradually adding the vinegar and oil.

4 Rub half the spice paste all over the chicken and season inside and out.

5 Heat the oil in a large casserole dish, then sauté the onion until soft. Add the garlic, ginger and remaining spice paste and cook for 2 mins. Add the tomatoes, sugar and seasoning and cook until it has reduced a little.

6 Add the coconut cream and bring to a simmer. Add the chicken and sweet potatoes, spoon over the juices and transfer to the oven, uncovered.

7 Cook for 20 mins, then cover. Reduce the oven temp to 200C/

Fan 180C/Gas 5 and cook for a further 30 mins. Spoon the juices over the bird and return to the oven for a final 15 mins, uncovered.

8 Scatter with coriander and serve with rice, naan bread or raita.