Kerala roast chicken & curry sauce

Ingredients
- 1 x 1.5kg whole free-range chicken
- 1 small cauliflower (600g)
- 4 tbsp of Jamie's Aromatic Kerala curry paste
- olive oil
- red wine vinegar
- 1 x 700g jar of chickpeas
- 1 onion
- 2 cloves of garlic
- 5cm piece of ginger
- 1 fresh red chilli
- 1 bunch of coriander (30g)
- 1 heaped tsp mustard seeds
- 1 tsp ground turmeric
- 1 small handful of curry leaves
- 300g ripe cherry tomatoes
- 1 x 400g tin of light coconut milk
- 1 lemon
Instructions
- 1
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.
- 2
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.
- 3
Place the cauliflower in the small drawer and cook for 50 minutes at 200°C, draining and adding the chickpeas halfway.
- 4
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.
- 5
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.
- 6
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.
- 7
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.





