Goan roast chicken

Goan roast chicken
  • Serves icon Serves 4-6
  • Time icon Hands-on time 40 min, oven time 1 hour 50 min

James Knappett, chef at Kitchen Table London, offers up a spicy alternative for your Sunday lunch in the form of Goan roast chicken.  Featuring a traditional blend of Goan flavours, chopped peanuts and mango for depth, this really is an all-round winner.

If you fancy something less spicy, try this recipe for roast chicken with lemon, garlic and thyme.

Nutrition: per serving

Calories
661kcals
Fat
37.4g (17.2g saturated)
Protein
55.2g
Carbohydrates
27.4g (22.1g sugars)
Fibre
4g
Salt
1g
Calories
661kcals
Fat
37.4g (17.2g saturated)
Protein
55.2g
Carbohydrates
27.4g (22.1g sugars)
Fibre
4g
Salt
1g

Ingredients

  • 150g unsalted butter
  • 1½ tbsp Goan curry powder, plus extra to sprinkle (see Know-how)
  • 1 large free-range chicken (about 1.8kg)
  • 1 large cauliflower, trimmed and cut into wedges (see food team’s tip)
  • 150g spiced mango chutney, blended until smooth or pushed through a sieve (we recommend Geeta’s)
  • 100g raw peanuts, toasted in a dry pan and coarsely chopped
  • Grated zest 1 lime (slice the lime to serve)
  • 150g full-fat natural yogurt
  • 50g fresh coriander, leaves finely chopped

 

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Melt half the butter in a small pan, then stir in half the curry powder. Put the chicken in a roasting tin, then brush it all over with the spiced butter. Season with salt, then roast for 20 minutes. After 20 minutes, reduce the temperature to 140°C/120°C fan/gas 1 and roast for a further 1 hour or until the chicken is cooked through and the juices run clear when you push a skewer into the thickest part of the breast and thigh.
  2. When the chicken has 15 minutes left on the timer, melt the remaining butter in a large pan until foaming but not browned. Stir in the remaining curry powder, add the cauliflower, including the leaves (see food team’s tips), toss to coat it in the spicy butter, then remove from the heat.
  3. Transfer the cooked chicken to a large serving platter to rest (cover with foil to keep warm), then increase the oven temperature to 200°C/180°C fan/gas 6. While the chicken is resting, tip the cauliflower and all the buttery juices into the roasting tray, stirring well to coat with the chicken juices, then roast in the oven for 30 minutes (see food team’s tips) until golden and tender.
  4. Brush the rested chicken with a little of the mango chutney, then scatter over a handful of the chopped peanuts. Grate over the lime zest and sprinkle with a little extra salt. Tumble the roasted cauliflower around the chicken on the platter (or serve in a separate dish), then drizzle with yogurt and the remaining mango chutney and peanuts. Just before serving, sprinkle the chicken with a little extra curry powder and the freshly chopped coriander.
  5. Serve with lime slices.

delicious. tips

  1. Resting the chicken before serving is key as it allows the juices to settle back into the meat. If you don’t, the chicken is likely to be dry. Patience is good!

    Don’t waste the cauliflower leaves – add them to the pan with the cauliflower 15 minutes before the end of the cauliflower roasting time.

  2. Goan curry powder is mild with a sweet, tangy edge. The mix often includes cumin, coriander, chilli and dried mango powder. You can buy a good version from Spice Mountain or make your own using our recipe.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine