Joe Shannon stopped by the kitchen to whip up this winter staple!
1 small whole chicken 1100g approx.
5 tbsp. tikka masala paste
1 tbsp. rapeseed oil
1 large red onion, halved and sliced
2 large tomatoes, halved and chopped
1 thumb-sized piece ginger, grated
2 x 400g cans full-fat coconut milk
500g new potatoes, halved
100g baby spinach
25g pack coriander, torn, to serve
1. Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
2. Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until it begins to soften. Add the tomatoes, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
3. Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs the flesh shouldn't be pink. You can also check with a cooking probe that the chicken has reached a core temperature of 75c.
4. Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and serve at the table.