Rogan josh-braised chicken

Method

1. Preheat the oven to 160°C/fan140°C/gas 3. Heat 4 tbsp of the olive oil in a heavy-based casserole (big enough to contain the chicken) with a tight-fitting lid. Add the onion and celery and fry for 5 minutes until beginning to turn golden. Add the garlic and ginger; fry for a few minutes more.
2. Add the spices to the casserole and fry for a minute, then pour in the tomatoes and stock. Season well, then lower the chicken into the pot. Season, cover with the lid and cook in the oven for 1½ hours.
3. Remove the lid of the casserole and brush the skin of the chicken with the remaining olive oil. Baste with the juices and return to the oven, uncovered, for 1 hour more until the chicken’s skin is golden.
4. Carefully remove the chicken from the casserole, making sure to tip out any juices from inside the cavity, and place on a warmed serving plate to rest, loosely covered in foil. Bring the sauce to a simmer and cook for 10-15 minutes until it’s thick and luscious. Serve with the chicken and some steamed rice.