Tandoori Roast Chicken with Coconut Sambal
1 free range chicken 1.5 - 2 kg
1 tbsp garam masala
1 tsp ground coriander
1 tsp chilli powder
1 tsp paprika
½ tsp turmeric
½ tsp ground cinnamon
3 cloves garlic crushed
Small piece fresh ginger, grated
100ml natural yoghurt
Juice ½ lemon
1 tbsp The Groovy Food Company High Five Oil
700kg maris piper potatoes peeled
2 tbsp The Groovy Food Company Virgin Coconut Oil
100g Fresh coconut, grated
1 green chilli, deseeded
½ clove garlic
1 tsp The Groovy Food Company Agave Nectar Amber and Mild
1 tsp The Groovy Food Company High Five Oil
Small handful fresh coriander
Juice 1 lime
- Mix the dry tandoori spices in a large bowl along then remove a teaspoon full and set this aside for the roast potatoes.
- Combine the rest of the spices with the natural yoghurt, ginger, oil, lemon juice and garlic then set aside.
- Place the chicken on a baking tray, slash the thighs with a sharp knife then rub with the tandoori paste. Cover and refrigerate for at least two hours but overnight if you can.
- Par boil the potatoes, which have been cut into chunks for 4-5 minutes, drain and leave for 5 minutes, give a quick toss to knock off the edges and set aside.
- Before cooking, stuff some coriander and the lemon halves inside of the chicken cavity.
- Roast in a pre heated oven set at 190°C/gas mark 5 for 45 minutes per kilo plus 20 minutes.
- Baste occasionally until the chicken is completely cooked and the juices run clear when a skewer is inserted into the thickest part.
- One hour before the end of the cooking time add the coconut oil into the baking tray, add in the par boiled potatoes making sure they get a good coating of oil then season with salt and pepper and the reserved spices. Roast for around 1 hour, turning a couple of times until crispy and golden.
- To make the sambal, place all of the ingredients into a mini blender along with some water and blitz until a paste but still retaining some texture.
- Season with salt and leave to stand for at least 10 minutes before serving.