Bombay Chicken One Pot Roast

Another one pot roast chicken - this time curried. Based on a recipe from Tesco.

1. Mix 4 tbsp tikka curry paste with 2 tbsp Greek yogurt and rub all over a 1.9kg chicken. Season well, then put in the fridge for 30 mins (or overnight) to marinate.
2. When ready to cook, preheat the oven to 200°C. Blitz 1 large onion, 2 large cloves of garlic and a 3cm piece of peeled ginger in a food processor to a chunky paste. Heat 2tbsp olive oil in a large, heavy-based, lidded casserole. Gently fry the paste for 5 mins, stirring occasionally, until softened. Stir 1 tsp ground cumin and tsp ground coriander and cook for 1 min.
3. Pour over 1.5 400g tins chopped tomatoes and 300ml hot chicken stock; season well. Add 500g baby potatoes potatoes, then put the chicken on top. Roast uncovered for 20 mins.
4. Reduce the oven to 160°C. Baste the chicken in sauce, then cover and cook for 1 hr 20 mins or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the meat.
5. Transfer the chicken to a warm serving plate, loosely cover with foil and set aside to rest for 15 mins. After 10 mins, add 100g sliced greens (eg cabbage or kale) to the sauce and simmer on the hob, uncovered, for 2 mins. Add 100g baby spinach and cook for 2 mins.
6. Return the chicken to the pot and scatter with coriander to serve, then carve. Serve with naans etc

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