Curry-spiced chicken with a tartare of peas

Curry-spiced chicken with a tartare of peas

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(1 ratings)

Prep: 15 mins Cook: 1 hr, 45 mins


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: per serving

  • kcal637
  • fat37g
  • saturates11g
  • carbs18g
  • sugars4g
  • fibre8g
  • protein60g
  • salt0.86g
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  • 2 tbsp vegetable oil
  • 1 tsp mild curry powder
  • 1½ kg chicken, ready for roasting



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

For the peas

  • 3 slices smoked streaky bacon, cut into small pieces



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 250g frozen peas, defrosted
  • 400g fresh peas, podded (about 2kg/4lb 8oz unpodded weight)



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 10 stalks marjoram or oregano, leaves picked and chopped



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • small bunch chives, chopped
  • splash olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • pinch ground ginger


  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.

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Comments, questions and tips

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15th Aug, 2011
Fairly unremarkable and we could not detect any curry flavour in the finished roast chicke. would not bother doing again.
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