Goan roast chicken

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve with lime slices.