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Goan roast chicken

Published: 30 Jun 20
Updated: 25 Mar 24

James Knappett, chef at Kitchen Table London, offers up a spicy alternative for your Sunday lunch in the form of Goan roast chicken. Featuring a traditional blend of Goan flavours, chopped peanuts and mango for depth, this really is an all-round winner.

If you fancy something less spicy, try this recipe for roast chicken with lemon, garlic and thyme.

Easy
May/June 2020

Test kitchen approved

Serves 4-6
Hands-on time 40 min, oven time 1 hour 50 min

If you fancy something less spicy, try this recipe for roast chicken with lemon, garlic and thyme.

Nutrition: per serving

Calories: 661kcals
Fat: 37.4g (17.2g saturated)
Protein: 55.2g
Carbohydrates: 27.4g (22.1g sugars)
Fibre: 4g
Salt: 1g

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Ingredients

150g unsalted butter
1½ tbsp Goan curry powder, plus extra to sprinkle (see Know-how)
1 large free-range chicken (about 1.8kg)
1 large cauliflower, trimmed and cut into wedges (see food team’s tip)
150g spiced mango chutney, blended until smooth or pushed through a sieve (we recommend Geeta’s)
100g raw peanuts, toasted in a dry pan and coarsely chopped
Grated zest 1 lime (slice the lime to serve)
150g full-fat natural yogurt
50g fresh coriander, leaves finely chopped

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Method

Heat the oven to 220°C/200°C fan/gas 7. Melt half the butter in a small pan, then stir in half the curry powder. Put the chicken in a roasting tin, then brush it all over with the spiced butter. Season with salt, then roast for 20 minutes. After 20 minutes, reduce the temperature to 140°C/120°C fan/gas 1 and roast for a further 1 hour or until the chicken is cooked through and the juices run clear when you push a skewer into the thickest part of the breast and thigh.
When the chicken has 15 minutes left on the timer, melt the remaining butter in a large pan until foaming but not browned. Stir in the remaining curry powder, add the cauliflower, including the leaves (see food team’s tips), toss to coat it in the spicy butter, then remove from the heat.
Transfer the cooked chicken to a large serving platter to rest (cover with foil to keep warm), then increase the oven temperature to 200°C/180°C fan/gas 6. While the chicken is resting, tip the cauliflower and all the buttery juices into the roasting tray, stirring well to coat with the chicken juices, then roast in the oven for 30 minutes (see food team’s tips) until golden and tender.

Brush the rested chicken with a little of the mango chutney, then scatter over a handful of the chopped peanuts. Grate over the lime zest and sprinkle with a little extra salt. Tumble the roasted cauliflower around the chicken on the platter (or serve in a separate dish), then drizzle with yogurt and the remaining mango chutney and peanuts. Just before serving, sprinkle the chicken with a little extra curry powder and the freshly chopped coriander.
Serve with lime slices.

Recipe from May/June 2020 Issue

Nutrition

Nutrition: per serving

Calories: 661kcals
Fat: 37.4g (17.2g saturated)
Protein: 55.2g
Carbohydrates: 27.4g (22.1g sugars)
Fibre: 4g
Salt: 1g

delicious. tips

Resting the chicken before serving is key as it allows the juices to settle back into the meat. If you don’t, the chicken is likely to be dry. Patience is good!

Don’t waste the cauliflower leaves – add them to the pan with the cauliflower 15 minutes before the end of the cauliflower roasting time.
Goan curry powder is mild with a sweet, tangy edge. The mix often includes cumin, coriander, chilli and dried mango powder. You can buy a good version from Spice Mountain or make your own using our recipe.