Bombay chicken one-pot roast
For a Bonfire Night that really goes out with a bang, serve up this fiery Indian one-pot. A whole chicken is marinated in tikka curry paste before roasting with ginger and cumin-spiced vegetables to create a wonderfully warming dish that everyone will love. Simply serve with naans, steamed rice and a scattering of coriander for a real Indian feast.
- Mix the curry paste with the yogurt, then rub all over the chicken. Season well, then set aside in the fridge for 30 mins (or overnight) to marinate.
- Preheat the oven to gas 7, 220°C, fan 200°C. Blitz the onion, garlic and ginger in a food processor to a chunky paste. Heat the oil in a large, heavy-based, lidded casserole. Gently fry the paste for 5 mins, stirring occasionally, until softened. Stir in the spices and cook for 1 min.
- Pour over the tomatoes and stock; season well. Add the potatoes, then put the chicken on top. Roast, uncovered, for 20 mins.
- Reduce the heat to gas 4, 180°C, fan 160°C. Baste the chicken in sauce, then cover and cook for 1 hr 20 mins or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the meat.
- Transfer the chicken to a warm serving plate, loosely cover with foil and set aside to rest for 15 mins. After 10 mins, add the greens to the sauce and simmer on the hob, uncovered, for 2 mins. Add the spinach and cook for 2 mins.
- Return the chicken to the pot and scatter with the coriander to serve, then carve. Serve with slaw, naans and steamed rice, if you like.
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