Ingredients

• 1 large skinless chicken crown (1kg/2lb 4oz)
• ½ lemon
• juice only
• 5cm/2in piece fresh root ginger
• finely grated
• 4 large garlic cloves
• grated
• 2 tbsp medium Madras curry powder
• 2 heaped tsp smoked paprika
• large pinch salt
• 100g/3½oz 0% fat Greek-style yoghurt
• 1 tbsp sunflower oil
• 2 large onions
• finely chopped
• 2 large garlic cloves
• grated
• 2.5cm/1in piece fresh root ginger
• finely grated
• 1 tsp ground turmeric
• 2 tsp ground paprika
• 2 tsp ground coriander
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 1 large red pepper
• cored
• seeds removed
• finely chopped
• 1 large green pepper
• cored
• seeds removed
• finely chopped
• 150g/5½oz 0% fat plain yoghurt
• 2 tbsp finely chopped coriander
• sea salt and freshly ground black pepper
• 1 small red onion
• finely chopped
• 2 large tomatoes
• finely chopped
• â…“ cucumber (150g/5½oz)
• finely chopped
• ½ lime
• juice only
• 1 tsp chaat masala
• coriander leaves
• roughly torn
• 320g/11½oz basmati rice
• cooked with salt and a pinch of saffron strands (optional)

Directions

• Place the chicken in a large bowl or other non-reactive dish and slash the chicken breasts.
• For the marinade
• mix all the ingredients together in a small bowl. Spread the marinade all over the crown. Cover with cling film and place in the fridge to marinate overnight
• or at least 4 hours.
• When you’re ready to cook the chicken
• preheat the oven 140C/120C Fan/Gas 1. Place the marinated chicken in a roasting dish and spoon over any remaining marinade. Bake for 2 hours. (It won’t be cooked right through at this stage.)
• Meanwhile
• make the curry sauce. Heat the oil in a large frying pan. Toss in the onions and cook for 10 minutes
• or until they are golden-brown
• adding a splash of water to the pan if they begin to stick. Add the garlic and ginger with a splash of water
• stir well and cook for 1 minute. Add the spices with some salt and pepper and cook for another minute.
• Stir in the tomato purée and cook for a further minute
• then tip in the tinned tomatoes and pour in 300ml/10fl oz of water. Bring to the boil
• reduce the heat to a gentle simmer and cook for 5–10 minutes. Add the chopped peppers and cook for a further 5 minutes
• then remove from the heat.
• Take the chicken out of the oven. Carefully wave a cook’s blowtorch over the surface until the marinade has slightly blackened in places. Set aside for 10 minutes.
• For the katchumber salad
• mix everything together in a bowl and set aside.
• Take the chicken breasts off the bone and cut the meat into chunks
• about 2.5cm/1in. Reheat the curry sauce
• then add the chicken and simmer for 5 minutes
• or until the pieces are cooked through.
• Stir through the yoghurt and chopped coriander. Taste to check the seasoning.
• Serve scattered with coriander
• with saffron rice
• if using
• and the katchumber salad alongside.