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Spiced roast chicken
Fruit and vegetables
1½
lemons
2
onions
, cut into wedges
1
orange
, cut into wedges (unpeeled)
1
clementine
handful
coriander
leaves
1 tbsp ground
coriander
1 tsp fresh
thyme
leaves
50g/1¾oz piece fresh root
ginger
, peeled and finely grated
Tins, packets and jars
1 x 400ml tin
coconut milk
500ml/18fl oz
chicken stock
1 tbsp
Worcestershire sauce
Cooking ingredients
2
bay leaves
1 tsp
cornflour
sea salt and
black pepper
2½ tsp mild
chilli powder
(preferably Kashmiri)
1 tbsp ground
cumin
1 tbsp ground
turmeric
1 tsp
garam masala
2 tbsp runny
honey
1 tsp
sea salt
1 tsp
white wine vinegar
2 garlic
cloves
, crushed
1 tbsp
tomato purée
2 tbsp
olive oil
Dairy, eggs and chilled
2 tbsp unsalted
butter
5 tbsp natural
yoghurt
100g/3½oz unsalted
butter
, melted
Meat, fish and poultry
1 small
chicken
(about 1.2kg/2lb 10oz)
Back to recipe
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