Ingredients

• 1 tsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• ½ tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• 1 tsp ground black pepper
• ½ tsp ground fenugreek seeds
• 1 tsp mustard powder
• 1 tsp red chili powder
• 3 tbsp garlic paste
• 3 tbsp palm vinegar or red wine vinegar
• 2 tbsp vindaloo spice mix (from above)
• 2 tbsp oil
• salt
• to taste
• 2 double (large) poussin or small chickens
• oven-ready with skin on
• 16-20 baby carrots
• watercress leaves
• to garnish
• 2 tbsp sunflower oil
• 1 cinnamon stick
• 3 garlic cloves
• sliced
• 2 medium onions
• finely chopped
• 1 tbsp vindaloo spice mix
• 2 medium tomatoes
• pureed
• 2 tbsp palm vinegar or red wine vinegar
• 1 tsp palm sugar
• 100ml/3½fl oz chicken stock
• salt
• to taste
• 1 tbsp chopped fresh coriander leaves
• 70g/2½oz butter
• ½ tsp red chilli powder
• 2 tbsp lime juice
• 1 tsp chaat masala
• 1 tsp caster sugar
• 300g/10½oz frozen sweetcorn kernels
• 2 tbsp chopped fresh coriander leaves

Directions

• For the vindaloo spice mix
• put all the ingredients in a container and mix to combine.
• For the chicken vindaloo
• mix the garlic paste
• palm vinegar
• spice mix
• oil and salt together to form a paste. Rub the paste on the chickens and carrots. Set aside to marinate for an hour.
• Preheat the oven to 200C/400F/Gas 6.
• For the vindaloo gravy
• heat the oil in a wok or large frying pan. Add the cinnamon stick and garlic and gently fry until the garlic is translucent. Add the chopped onions and cook until light-brown. Add the vindaloo spice mix and gently fry for 2-3 minutes
• then stir in the tomatoes
• vinegar and palm sugar and cook for 3-5 minutes. Pour in the chicken stock and simmer for 5-6 minutes. Season
• to taste
• with salt and stir through the chopped coriander leaves. Keep warm until ready to serve.
• For the chicken vindaloo
• put the chickens and carrots on a roasting tray and cook for 15 minutes. Baste the chickens and cook for a further 15 minutes. Remove the chickens from the oven and set aside to rest for 10-15 minutes.
• Meanwhile
• make the masala corn. Melt the butter in a pan
• then add the chilli powder
• lime juice
• chat masala and sugar and let it simmer for a few minutes. Add the frozen sweetcorn kernels and cook until warm. Sprinkle with chopped coriander leaves and keep warm until ready to serve.
• Joint the chicken and serve with the carrots
• masala corn and vindaloo gravy. Garnish with watercress leaves.