Ingredients (Serves 4-6)
For the spiced roast chicken
- 2 tbsp melted butter
- 3 tbsp Patak’s Balti Curry Paste
- 1 clove garlic, peeled and finely chopped
- 1 tbsp fresh coriander, chopped
- 1 tsp black pepper, coarsely crushed
- 1.5-2kg/3lb 5oz-41⁄2lb chicken
- 1 medium onion, peeled and quartered
- 1 carrot, peeled and sliced
- 1 celery stick, trimmed and sliced
- 4 tbsp vegetable oil
- 1 lemon, quartered
For the Indian-style gravy
- 2 tbsp plain flour
- 600ml/1pt hot chicken stock
- 1 tbsp Patak’s Balti Curry Paste
- Salt and freshly ground black pepper
In a bowl, mix together the butter, curry paste, garlic, coriander and crushed black pepper, then rub all over the chicken, inside and out. For a more intense flavour, loosen the skin off the chicken and rub the marinade onto the breast as well. Cover and refrigerate for at least two hours, preferably overnight.
Preheat the oven to 190°C, 375°F, Gas 5.
Place the onion, carrot and celery in a large roasting tin. Drizzle the oil over and toss the vegetables to coat. Stuff the lemon quarters into the cavity of the chicken and place on top of the vegetables.
Cover with foil and roast in the preheated oven for 20 minutes per 500g/1lb 2oz, plus 20 minutes. Remove the foil for the final 30 minutes of cooking time so that the chicken becomes golden. To test whether the chicken is thoroughly cooked, insert a skewer deep into its breast. If the juices run clear, the chicken is cooked; if not, return it to the oven for another 10 minutes. When cooked, remove the chicken from the roasting tray, cover with foil to keep warm and allow to rest.
Now make the gravy. Place the roasting tray over a medium heat on the hob. Once the onions begin to sizzle, skim any fat off the surface. Stir in the flour and cook for 2 minutes, then slowly whisk in the hot chicken stock, making sure there are no lumps. Add the curry paste and continue to cook until the gravy has thickened. Check the seasoning.
Serve the chicken with plenty of Indianstyle gravy and spiced roast potatoes.