Ingredients

• 2 tbsp freshly grated ginger
• 2 garlic cloves
• chopped
• 1 tbsp ground cumin
• 20 curry leaves
• 2 tbsp vegetable oil
• 1.5kg/3lb 5oz whole chicken
• 1 large cinnamon stick
• 1 bay leaf
• 2 star anise
• 3 cardamom pods
• small bunch of fresh coriander
• small bunch of fresh mint
• 1 long green chilli
• deseeded and chopped
• 1tsp ground cumin
• 1 garlic clove
• chopped
• 1 lemon
• juice only
• 1tsp sugar
• 200g/7oz natural yoghurt
• 100g/3½oz French beans
• 100g/3½oz broad beans
• podded
• 100g/3½oz frozen peas
• small handful fresh mint leaves
• small handful fresh coriander leaves
• 1 red onion
• finely sliced
• 2 tbsp olive oil
• 1 lemon
• juice only
• salt and freshly ground black pepper

Directions

• Preheat the oven to 190C/170C (fan)/Gas 5
• Place the ginger
• garlic
• cumin
• curry leaves and oil in a bowl and mix. Smear all over the chicken and place in a lidded ovenproof dish.
• Add the remaining spices and pour in enough water to come a third of the way up the chicken.
• Cook the chicken for 1 hour
• then remove the lid and cook for a further 15-30 minutes
• or until the chicken is cooked through.
• Meanwhile
• for the green chutney
• place all the ingredients except for the yoghurt in a blender and blend until smooth. Stir the blended herb mix in to the yoghurt.
• Remove the chicken from the dish and strain the sauce in to a small pan. Add a little of the green chutney to the sauce and cook for 2-3 minutes.
• Meanwhile cut the chicken in to 8 portions and return to the sauce
• season with salt and freshly ground black pepper. Keep warm. (Simmer gently to reduce the sauce if necessary.)
• For the salad
• bring a large saucepan of salted water to the boil. Blanch the French beans
• broad beans and peas. Drain and place in a large glass bowl. Add the fresh herbs and onion and toss together. Dress with a the olive oil
• lemon juice and salt and pepper.
• Put the chicken and sauce in a serving bowl and serve with the salad and chutney.