Kerala roast chicken & curry sauce

Press down firmly on the chicken breasts to break the backbone, squashing the bird slightly, then slash each thigh a few times with a sharp knife. Cut the cauli into 6 wedges, discarding any tatty outer leaves. Rub the chicken and cauli all over with 2 tablespoons each of curry paste and olive oil, a little red wine vinegar and a pinch of sea salt and black pepper.

Place the chicken, breast side down, in the large air-fryer drawer and press down. Cook for 50 minutes at 200°C, or until cooked through, turning halfway.

Place the cauliflower in the small drawer and cook for 50 minutes at 200°C, draining and adding the chickpeas halfway.

Meanwhile, for the sauce, peel the onion, garlic and ginger, deseed the chilli, then finely slice it all. Finely chop the coriander stalks, reserving the leaves.

Put a large non-stick pan on a medium heat on the hob with 1 tablespoon of oil, the spices and the curry leaves. Fry for 2 minutes, then add the onion, garlic, ginger, chilli, a pinch of black pepper, the coriander stalks and the tomatoes. Stir in the remaining 2 tablespoons of curry paste and cook for 15 minutes, or until softened, stirring occasionally.

Stir in the coconut milk, then simmer on a medium-low heat until reduced to a saucy consistency. Season to perfection with salt, pepper and lemon juice.

Transfer the cooked chicken to a platter with the cauli and chickpeas, pour over the curry sauce, and finish with the coriander leaves. Great with fluffy lemon rice, pomegranate-spiked mango chutney, raita and poppadoms.