For the original Whole Roast Chicken curry:
- 1.2kg whole organic chicken
- 25gms salted butter
- 1 large red onion
- 1 tablespoon rapeseed oil
- 2 tins chopped tomatoes
- 1 stick cassia bark
- 2 tsp chicken masala
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- Salt to taste
- Fresh coriander and chilli to serve
- Raita to serve
For the Curry:
- Preheat the oven to 180C (fan) Mix the chicken masala into the softened butter and rub all over the chicken skin, set aside.
- Finely chop the onion and place in a large deep oven proof dish large enough to fit all your ingredients. Add the oil & cassia bark, mix well and pop into the oven for about 10 minutes until the onion starts to brown.
- Remove the dish from the oven and add the tinned tomatoes, minced garlic and ginger, turmeric, ground cumin, coriander, salt to taste and mix well, this will be your curry sauce.
- Pop the chicken on top of the sauce and pop the tray back into the oven for 1 hour and 20 minutes until the chicken is fully cooked.
- Garnish with coriander and fresh chillies to serve.
- Serve with rice and a cooling raita.
For the Coronation Chicken Salad:
Shred any leftover chicken and add to a bowl with a little Rajah curry powder. Stir in a tbsp of mango chutney and 2 tablespoons mayonnaise. Serve on a bed of salad leaves.
For the Pasta:
This made a delicious spicy pasta sauce. Just cook a portion of pasta (we recommend 60g per person), stir in the sauce, add fresh coriander leaves & Parmesan and enjoy!
For the Soup:
Remove any chicken pieces from the left over curry so you have only the sauce. Add a little water and blend to a smooth consistency adjusting the water as needed. Shred the chicken and add back to the soup, pour in 2-3 tbsps of coconut milk or double cream. Heat and serve as spicy soup with some crusty bread.