About this recipe:I had a roast dinner the day before unexpectedly and really wanted to do something different for a Monday night with my whole chicken. After having had a curry the week before I still had a few essentials left and this is what I came up with! Very satisfying I must say!
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:1hr30min › Ready in:2hr
Mix all marinade ingredients together and rub inside the chicken, under the breast skin. Place chicken into a roasting pan and pour the rest of the marinade over the top, season. Cover and marinade for at least 2 hours.
Preheat oven to 180 C / Gas 4.
Roast chicken for 40 minutes per kilogram, plus an additional 15 minutes at the end. The chicken is done, when juices run clear, or when a meat thermometer reads 75 C.
Meanwhile prepare the curry. Fry onions and garlic in a large frying pan with oil. Add curry powder and chilli flakes. Add aubergine, spinach, potatoes and red pepper and cook, stirring occasionally until soft. Add mango chutney and tomatoes. Leave to simmer and reduce. Once reduced and to desired taste and consistency, turn the heat off.
When the chicken is ready - and juices run clear, take out of the oven and pour any juices into the curry sauce.
Mix all the ingredients for the relish together in a small bowl.
Carve chicken, and serve with curry and a side of relish for a bit of tang.