SUNDAY Bombay pot roast chicken
ALL IN ONE
PREP: 20 MINS, PLUS
MARINATING COOK: 1 HR 40 MINS
CALS: 557 FAT: 19G
SAT FAT: 4G CARBS: 30G
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.
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
