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.
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:
cumin seeds, toasted and ground
corinader seeds, toasted and ground
cardamon pod, seeds only, toasted and ground
red chilli, finely chopped or grated
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.