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Curry-spiced chicken with a tartare of peas

Curry-spiced chicken with a tartare of peas

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  • 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
low insalt0.86g


  • 2 tbsp vegetable oil
  • 1 tsp mild curry powder
  • 1 ½kg 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


  • 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.

Recipe from Good Food magazine, May 2011

Goes well with


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