Goan roast chicken
- May/June 2020
- Serves 4-6
- 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.
- 37.4g (17.2g saturated)
- 27.4g (22.1g sugars)
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.
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.
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