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+ servings
dish of chicken with rice and potatoes

Spicy Roast Chicken

Amanda Wren-Grimwood
This is a one pot dinner where a chicken is stuffed with spices and cooked with potatoes and rice and a bucketful of turmeric.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 707 kcal

Ingredients
 
 

  • 1.3 kg Chicken
  • 2 cups chicken stock
  • 1 onion chopped
  • 8 small potatoes cut in 1 inch chunks
  • 1 tsp yellow mustard seeds
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 4 cardamom pods crushed
  • 2 cloves
  • 2 tsp turmeric
  • 1 cinnamon stick
  • 240 g basmati rice

For the marinade

  • 3 cloves of garlic
  • 1 long red chilli
  • 25 g ginger
  • 1 tbsp fish paste
  • 2 tsp turmeric
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 zest and juice of a lemon

For the baste

  • 1 tbsp veg oil
  • 2 tsp turmeric

For garnish

  • 2 tbsp fresh chopped coriander
  • 1 lemon cut into 4

Instructions
 

  • Make the marinade by rough chopping the garlic and and ginger and blitzing with the rest of the marinade ingredients.
  • Separate the skin from the breast and legs and distribute the marinade under the skin. Leave in the fridge for 30 minutes to 3 hours.
  • Baste the chicken with the turmeric and oil mix then put the in a large oven tray and roast at 180 degrees C for 40 mins.
  • Add the potatoes and onions and sprinkle over the turmeric and roast for another 30 mins.
  • Remove the chicken and cover with foil. Add cinnamon, mustard seeds and cardamom for 5 minutes.
  • Increase the temperature to 200 and add the rice and boiling stock and cover the dish for about 10 minutes.
  • Serve with lemon wedges and fresh chopped coriander.

Nutrition

Calories: 707kcalCarbohydrates: 69gProtein: 39gFat: 31gSaturated Fat: 10gCholesterol: 121mgSodium: 294mgPotassium: 833mgFiber: 6gSugar: 5gVitamin A: 358IUVitamin C: 52mgCalcium: 106mgIron: 6mg
Keyword roast chicken, spicy
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