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Pot-roasted curried chicken with garam masala, mango chutney and lemon


Serves: 6
timePrep time: 30 mins
timeTotal time:
Pot-roasted curried chicken with garam masala, mango chutney and lemon
To cook in the slow cooker:Make the sauce as the main recipe, place the prepared chicken into a 6.5-litre slow cooker and pour over the hot sauce. Cook on high for 4 hours then add the garam masala and cook for a further 1 hour on high. Be careful removin

Pot-roasted curried chicken with garam masala, mango chutney and lemon


Serves: 6
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
337Kcal
Fat
10gr
Saturates
4gr
Carbs
9gr
Sugars
7gr
Fibre
3gr
Protein
53gr
Salt
0.9gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 25g butter
  • 1 large onion, chopped
  • 2 fat garlic cloves, crushed
  • 1 tsp cumin seeds
  • 1 medium-hot red chilli, seeded and finely chopped
  • 5cm piece peeled ginger, finely grated
  • 3 tbsp medium curry powder
  • ½ tsp turmeric
  • 1 tbsp light muscovado sugar
  • 2 tbsp mango chutney
  • 150ml fresh chicken stock
  • juice of 1 large lemon (about 3 tbsp)
  • 1 x 2kg chicken
  • 1 tsp garam masala

Step by step

Get ahead
You can make the sauce up to a day ahead and reheat it to pour over the chicken in step 3.
  1. Melt the butter in a medium-sized pan and add the onion, garlic and cumin seeds. Season with a little salt, cover and cook over a low heat for about 10 mins until the onion is soft and translucent. Stir in the red chilli, ginger, curry powder, turmeric and sugar, cover and cook for a further 5 minutes. Stir in the mango chutney, fresh chicken stock and lemon juice and simmer for 15 minutes until it has reduced to a good sauce consistency. Season to taste.
  2. Preheat the oven to 170°C, fan 150°C, gas 3. Remove any bindings from the chicken, then pull out and discard any excess fat from the cavity. Season the cavity, then re-tie the legs together with string to give the bird a neat, compact shape. Season lightly all over.
  3. Put the chicken into a casserole dish, in which it fits snugly, and pour over the hot curry sauce. Cover the dish with foil and a close-fitting lid, transfer to the oven and cook for 2 hours.
  4. Uncover the chicken, baste it well with the sauce, sprinkle over the garam masala, and recover with the foil and lid. Return to the oven for another 30 minutes.
  5. Carefully lift the chicken onto a serving plate or a carving board, cover with foil and keep warm. Skim the excess oil from the top of the curry sauce and, if it is looking a bit thin, simmer it on the hob for a few minutes until it has thickened to the required consistency. Pour the hot curry sauce back over the chicken and garnish with a little more chopped red chilli and some fresh coriander leaves. Carve the chicken at the table and serve it with pilau rice, the curry sauce and your chosen accompaniments.

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