The BBC Good Food logo
Curry-spiced chicken with a tartare of peas

Curry-spiced chicken with a tartare of peas

By
Rating: 2 out of 5.1 rating
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
HighlightNutrientUnit
kcal637
fat37g
saturates11g
carbs18g
sugars4g
fibre8g
protein60g
low insalt0.86g
Advertisement

Ingredients

  • 2 tbsp vegetable oil
  • 1 tsp mild curry powder
  • 1 ½kg chicken , ready for roasting

For the peas

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 2 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content