Name: Pot-roast Bombay chicken
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Ingredients: 1 small whole chicken; 5 tbsp tikka masala paste; 1 tbsp sunflower oil; 1 large red onion halved and sliced; 2 large tomatoes halved and chopped; 1 tbsp fenugreek seeds; 1 thumb-sized piece ginger grated; 2 x 400g cans full-fat coconut milk; 500g new potatoes halved; 100g baby spinach; 25g pack coriander torn, to serve; poppadums and chutney, to serve (optional)

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

Ingredients

1 small whole chicken

5 tbsp tikka masala paste

1 tbsp sunflower oil

1 large red onion halved and sliced

2 large tomatoes halved and chopped

1 tbsp fenugreek seeds

1 thumb-sized piece ginger grated

2 x 400g cans full-fat coconut milk

500g new potatoes halved

100g baby spinach

25g pack coriander torn, to serve

poppadums and chutney, to serve (optional)

Instructions

1 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.

2 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.

3 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.

4 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.