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Bombay chicken one-pot roast recipe

145 ratings

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. See method

Serves 6 with leftovers
35 mins to prepare and 1 hr 40 mins to cook, plus marinating and resting
475 calories / serving

Ingredients

4 tbsp tikka curry paste
2 tbsp Greek-style yogurt
1.9kg whole chicken
1 large onion, quartered
2 large garlic cloves
3cm piece ginger, peeled
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1½ x 400g tins chopped tomatoes
300ml hot chicken stock
500g baby potatoes
100g sliced greens, large stalks removed
100g baby spinach
fresh coriander leaves, to serve
steamed rice, to serve (optional)

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1975kj
475kcal 24%
Fat
32g 45%
Saturates
10g 51%
Sugars
7g 7%
Salt
1g 17%

of the reference intake
Carbohydrate 17.4g Protein 31g Fibre 3.5g

Method

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.

See more Bonfire Night food

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.