Prep time:
Cooking time: 45 minutes
Total time:
Serves: 4
1 large (1.7kg) chicken, spatchcocked (you can ask your butcher to do it for you)
For the marinade:
4tbsp Greek yogurt
1tsp paprika
1tsp turmeric
1tsp chilli powder
1tsp coriander
1tsp cumin
2tsp grated ginger
2 garlic cloves, crushed
½tsp Maldon Salt
½ lemon juice
For the salad:
2 fresh mangos chopped/sliced
1 red chilli finely chopped
1 bunch coriander, leaves chopped
1 juice of lime
1tsp nigella seeds
1tbsp olive oil
I’ve used a spatchcocked chicken here which could have been thrown on the barbecue. Instead, I cooked this curry alternative in my favourite casserole pan in the oven.
Spatchcocking reduces cooking time, but this recipe would also work with a regular chicken, or two, or three if feeding a crowd.
You may also like
Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Pan fried king scallops with minted pea purée & crispy Parma ham
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Lemon meringue gâteau
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...