Delicious UK - (05)May 2020

112 deliciousmagazine.co.uk

Goanroastchicken

SERVES4-6.HANDS-ONTIME40 MIN,

OVEN TIME 1 HOUR 50 MIN

KNOW-

HOW

Goancurrypowderis mild

witha sweet,tangyedge.

Themixoftenincludes

cumin,coriander,chillianddried

mangopowder.Youcanbuya good

versionfromspicemountain.co.ukor

makeyourownusing our recipe in

TheKnowledge.

JAMES’S

TIP

Restingthechickenbefore

servingis keyasit allowsthe

juicestosettlebackintothe

meat.If youdon’t,thechickenis

likelytobedry.Patienceisgood!

FOOD

TEAM’S

TIP

Don’twastethecauliflower

leaves– addthemtothe

panwiththecauliflower

15 minutesbeforetheendofthe

cauliflower roasting time.

• 150gunsaltedbutter


• 1½tbspGoancurrypowder,
  plusextratosprinkle
  (seeKnow-how)


• 1 largefree-range chicken
  (about1.8kg)


• 1 largecauliflower,trimmed
  andcutintowedges (see food
  team’stip)


• 150gspicedmangochutney,
  blendeduntilsmoothorpushed
  througha sieve(thedelicious.
  teamrecommendGeeta’s)


• 100grawpeanuts,toastedin
  a drypanandcoarselychopped


• Gratedzest1 lime (slice the lime
  toserve)


• 150gfull-fatnaturalyogurt


• 50gfreshcoriander, leaves
  finely chopped

1 Heattheovento220°C/

200°Cfan/gas7. Melthalfthe

butterina smallpan,thenstir

inhalfthecurrypowder.Putthe

chickenina roastingtin,then

brushit alloverwiththespiced

butter.Seasonwithsalt,then

roastfor 20 minutes.After 20

minutes,reducethetemperature

to140°C/120°Cfan/gas1 and

roastfora further1 houroruntil

thechickeniscookedthroughand

thejuicesrunclearwhenyoupush

a skewerintothethickest part of

thebreastandthigh.

2 Whenthechickenhas 15 minutes

leftonthetimer,meltthe

remaining butter in a large pan

untilfoamingbutnotbrowned.

Stirintheremainingcurry

powder,addthecauliflower,

includingtheleaves(seefood

team’stips),tosstocoatit

inthespicybutter, then remove

fromtheheat.

3 Transferthecookedchicken

toa largeservingplattertorest

(coverwithfoiltokeepwarm),

thenincreasetheoven

temperatureto200°C/180°Cfan/

gas6.Whilethechickenis

resting,tipthecauliflowerand

allthebutteryjuicesintothe

roastingtray,stirringwelltocoat

withthechickenjuices,then

roastintheovenfor 30 minutes

(seefoodteam’stips)until

goldenandtender.

4 Brushtherestedchickenwith

a littleofthemangochutney,

thenscatterovera handfulofthe

choppedpeanuts.Grateover

thelimezestandsprinklewith

a littleextrasalt.Tumblethe

roastedcaulifloweraroundthe

chickenontheplatter(orserve

ina separatedish),thendrizzle

withyogurtandtheremaining

mangochutneyandpeanuts.

Justbeforeserving,sprinklethe

chickenwitha littleextracurry

powderandthefreshlychopped

coriander.Servewithlimeslices.

PERSERVING(FOR6)6 61kc al s ,

37.4gfat(17.2gsaturated),

55.2gprotein,27.4gcarbs

(22.1g sugars), 1g salt, 4g fibre

NEXT

MONTH

Roastporkwith

anunexpected

flavour twist

The new curry roast

Inchallengingtimes,sittingdowntoa Sundayroastgivesyoua senseoffamiliarity

andreassurance.Thisismytakeona classicroast,andit’smyall-timefavouritemeal.

Introducingcurryf lavourstothechickenaddsa spicysweetness,andthechopped

peanuts and mango give complexityandtexture.It’s an all-round winner.

JAMES KNAPPETT, HEAD CHEF, BUBBLEDOGS

JAMES’SSTORY

Eightyearsago,Jamesandhis

wife,SandiaChang,opened

BubbledogsinLondon’s

CharlotteStreet,servinghot

dogsandchampagneuntilthe

currentcrisis.Unknowntomany,

hiddenbehinda curtainatthe

backwastheKitchenTable,the

couple’s20-seatchef’stable

whereJamesandhistalented

teamhostedintimatedinners

witha daily-changing12-course

menu.KitchenTablenowhas

twoMichelinstars– a testament

toJames’sskill.Let’shopethe

restaurantreturnsto full

strength soon.

FOOD ST YLINGJEN BEDLOE PHOTOGRAPHK ATE WHITAKERST YLINGVICTORIA ELDRIDGE