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Roast spiced chicken with Indian-style gravy

Roast spiced chicken with Indian-style gravy

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A classic British dish with a delicious spicy twist, this chicken tastes sublime - and makes a fabulous centrepiece to any Diwali feast

Serves: 4-6

Ingredients

If you don't have time to make your own gravy, you can use store-bought gravy. Just add the onions to a pan and skim off any fat before stirring in the balti paste, sauté for two minutes before pouring in the store-bought gravy and check the seasoning.

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For the spiced roast chicken:

2 tbsp melted butter
3 tbsp balti paste (eg Patak's)
1 clove garlic, finely chopped
1 tbsp fresh coriander, chopped
1 tsp black pepper, coarsely crushed
1.5 - 2kg (3lb 6oz - 4lb 8oz) whole chicken
1 medium onion, quartered
1 carrot, sliced
1 celery stick, sliced
4 tbsp of vegetable oil
1 lemon, quartered

For the Indian

-style gravy:
600ml (1 pint) chicken stock
2 tbsp plain flour
1 tbsp balti paste (eg Patak's)
Salt and ground black pepper, to taste

Method

In bowl mix together the butter, balti paste, garlic, coriander and black pepper. Rub the chicken inside and out with the spiced marinade. For a more intense flavour, carefully loosen the skin and rub the marinade onto the breast of the chicken as well. Cover and refrigerate the marinated chicken for two hours or even overnight.
Preheat the oven to 190°C/375°F/Gas Mark 5. Place the onions, carrots and celery in a large roasting tin and toss in the vegetable oil. Stuff the lemon into the cavity of the chicken and place on top of the vegetables.
Cover with foil and roast for 20 minutes per 500g + 20 minutes. Remove the foil for the final 30 minutes of cooking time so the chicken is golden, the juices will run clear when the chicken is cooked through. Remove the chicken from the roasting tray and rest.
Place the roasting dish on the hob on a medium heat. Once the onions begin to sizzle skim any fat on the surface. Stir in the flour and cook for two minutes. Slowly whisk in the hot chicken stock, making sure there are no lumps. Add the Patak’s Balti Paste and continue to cook until the gravy has thickened. Check the seasoning. Serve the roast spiced chicken with plenty of Indian style gravy.

Top tip: If you don't have time to make your own gravy, you can use store-bought gravy. Just add the onions to a pan and skim off any fat before stirring in the balti paste, sauté for two minutes before pouring in the store-bought gravy and check the seasoning. www.pataks.co.uk

By Andrea Mann

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