As the Scot’s voted NO to independence yesterday I decided to celebrate with two British favourites, roast chicken and curry. It’s a slant on a Jamie recipe.

Using a young chicken, Picantón in Spain or Poussin elsewhere, the idea is to marry the chicken with a curry. It is simple to do this by making a marinade then squidging it over and inside the bird with your hands (you may wish to wear gloves) then popping it in the fridge overnight or for 6 hours in my case.

Marinade:

Mix together:
One garlic clove, finely chopped
Thumb of fresh ginger, finely chopped or grated
One tomato, grated
Zest and juice of half a lemon (small)
Pinch of salt
One teaspoon of each of the following:
turmeric
garam masala
cumin seeds, toasted and ground
corinader seeds, toasted and ground
cardamon pod, seeds only, toasted and ground
red chilli, finely chopped or grated
Greek yoghurt

Preheat oven to 200°C | 180°C (fan) | 400°F | Gas 6

Place the bird on a grid inside a roasting pan and push the remaining 1/2 lemon inside the cavity.

Roast for up to 40 minutes depending on the size of your bird.

Empire Chicken