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Pot-roast Bombay chicken

Pot-roast Bombay chicken

By Esther Clark, BBC Good Food

Perfect for busy nights, this pot-roast chicken with masala seasoning is ideal for sticking in the oven to feed a crowd. Enjoy with poppadums and chutney.

Prep: 20 mins 
Cook: 1 hr, 30 mins
Serves 4 - 6

Ingredients

  • 1 small whole chicken
  • 5 tbsp tikka masala paste
  • 1 tbsp sunflower oil
  • Sunflower oil
  • 1 large red onion, halved and sliced
  • 2 large tomatoes, halved and chopped
  • 1 tbsp fenugreek seeds
  • Fenugreek seed
  • 1 thumb-sized piece ginger
  • Ginger, grated
  • 2 x 400g cans full-fat coconut milk
  • Coconut milk in a glass, with half a coconut
  • 500g new potatoes, halved
  • 100g baby spinach
  • 25g pack coriander, torn, to serve
  • poppadums and chutney, to serve (optional)


Method

  • Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
  • Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
  • Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs – the flesh shouldn’t be pink.
  • Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.

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