“Variety’s the spice of life. That gives it all its flavour.”
– William Cowper
I enjoy experimenting with spices and herbs; that’s where the flavour in my food comes from.
This spatchcock recipe allows me to cook my Sunday roast chicken with my favourite Indian ingredients,
using a fragrant marinade and a delicious basting sauce.
Ginger, cardamom, cumin…this chicken will taste good!
Remove the backbone.
It’s time to dress this bird!
- 1 bunch of fresh coriander
- 4 cloves of garlic
- 3 birds eye chillies, seeds and membranes removed
- 1 tablespoon fresh lemon/lime juice
- 1 tablespoon water
- 3 tablespoons olive oil
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- 1 teaspoon cumin seeds
- 1 large yellow onion, chopped
- 2 tablespoon brown sugar
- 1 tablespoon minced ginger root
- 2 medium tomatoes, diced
- 1 teaspoon turmeric
- 1 teaspoon ground cardamom
- ½ teaspoon garam masala
- 300 ml passata
Love coriander 💚
I use my pestle and motor to grind up the paste.
Spread on the chicken and chill, then get ready to roast.
Make up the curry sauce to pour on towards the end of the cooking.
- Place chicken breast-side down, with the legs towards you.
- Using strong scissors cut up along each side of the parson’s nose and backbone to remove it.
- Open the chicken out and turn over. Flatten the breastbone with the heel of your hand.
- Make a paste grinding the coriander, garlic, chillies, ½ tsp. cumin, lemon/lime juice, and 2tbsp olive oil.
- Spread most of the the marinade evenly over the chicken, seal in a food bag, then chill in the fridge for at least an hour.
- Heat the rest of oil in pan over medium-high heat, add the black pepper, red pepper flakes, ½ tsp. cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices.
- Let it cook for 6-8 minutes, then add in the ginger, tomatoes, turmeric, and cardamom, the remainder of the marinade paste and give the curry sauce a good stir.
- Pour in the passata and stock and let the contents of the pan slowly come to a boil over medium heat, add the garam masala, simmer for 10 minutes the blitz with a hand blender.
- Preheat the oven 200ºC/400ºF/Gas 4.
- Remove from the chicken from the fridge, place a large pan, season with a grinding of sea salt and black pepper, then roast for 50 minutes.
- Remove from the oven, pour over the curry sauce, then back in the oven for 20 minutes…the smell will be amazing!
The chicken will literally be ready to fall off the bone.
It’s so moist and is great served with fresh salad and Curried Couscous.
Cooking chicken this way really works for me!