Curry-spiced chicken with a tartare of peas

Curry-spiced chicken with a tartare of peas

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Cooking time

Prep: 15 mins Cook: 1 hr, 45 mins

Skill level

Easy

Servings

Serves 4

Glynn Purnell likes to give traditional dishes a modern twist, and this dish is no exception. It's roast chicken, but not as you know it

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
637
protein
60g
carbs
18g
fat
37g
saturates
11g
fibre
8g
sugar
4g
salt
0.86g

Ingredients

  • 2 tbsp vegetable oil
  • 1 tsp mild curry powder
  • 1½ kg chicken, ready for roasting

For the peas

  • 3 slices smoked streaky bacon, cut into small pieces
  • 250g frozen peas, defrosted
  • 400g fresh peas, podded (about 2kg/4lb 8oz unpodded weight)
  • 1 shallot, finely chopped
  • 10 stalks marjoram or oregano, leaves picked and chopped
  • 1 shallot, finely chopped
  • small bunch chives, chopped
  • splash olive oil
  • pinch ground ginger

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Method

  1. Heat oven to 200C/180C fan/gas 6. Mix the oil with the curry powder, and rub this all over the chicken. Transfer to a roasting tin and cook for 1 hr 30 mins. To check if the chicken is cooked, insert a skewer between the thigh and the breast – the juices should run clear. Remove and allow to rest for 20 mins, loosely covered with foil.
  2. Meanwhile, fry the bacon until crisp in a dry, non-stick pan. Remove and leave to cool slightly. Pulse the peas separately to a rough purée in a blender, or using a hand blender.
  3. Mix the peas together with bacon, shallot, marjoram, chives, the splash of olive oil, a sprinkle of ground ginger, and season with salt. Serve alongside the chicken.

Recipe from Good Food magazine, May 2011

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Comments

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eleanormayo's picture
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Fairly unremarkable and we could not detect any curry flavour in the finished roast chicke. would not bother doing again.

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