• Serves 6
  • 1 whole chicken
  • 1 heaped tablespoon curry paste
  • Vegetable oil
  • 1 kilogram potatoes, peeled and cut into 3 centimeters dice
  • 2 teaspoons mustard black seeds
  • 1/2 teaspoon turmeric powder
  • Cinnamon sticks
  • Pinch chilli flakes


  1. Preheat the oven to 180c.
  2. Put the chicken onto a large baking tray and cover all over with the curry paste. Place half a lemon and a couple of cinnamon sticks into the cavity. Season with salt and pepper and put into the oven to roast for 30m.
  3. Meanwhile boil the potato pieces for 3 minutes then drain and dry well. Remove the chicken from the oven and scatter the parboiled potatoes into to the tin with the mustard seeds, turmeric, chilli flakes and a very generous lug of oil and stir it all together with any juices. Season with salt and pepper and return to the oven for a further hour, turning the potatoes once half way through cooking. Serve right away.