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.
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