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.

  1. Mix together all the marinade ingredients and spoon all over the chicken. You can marinate the chicken in the fridge if you like but it’s not essential.
  2. Cook on a medium heat barbecue in the middle for 5 minutes on each side, then move the chicken to the side of the grill and continue cooking on the gentler heat for 30-40 minutes turning every 10 minutes. Alternatively, roast the chicken at 200°C for 50 minutes in an oven. Check that the chicken is cooked by piercing a knife between the thighs and breasts. The juices should run clear. Rest the chicken for 10 minutes.
  3. Mix together the mango salad ingredients and once the chicken is ready, spoon over the top or serve as a side dish.

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