Pot-roasted chicken with green chutney and zesty salad

This dish brings bags of flavour to the traditional roast chicken. Served with a spicy green chutney and zesty salad of green beans and peas it is perfect for impressing at a dinner party.

For this dish you will need a blender to make the chutney.


For the pot roasted chicken
  • 2 tbsp freshly grated ginger
  • 2 garlic cloves, chopped
  • 1 tbsp ground cumin
  • 20 curry leaves
  • 2 tbsp vegetable oil
  • 1.5kg/3lb 5oz whole chicken
  • 1 large cinnamon stick
  • 1 bay leaf
  • 2 star anise
  • 3 cardamom pods
For the green chutney
  • small bunch of fresh coriander
  • small bunch of fresh mint
  • 1 long green chilli, deseeded and chopped
  • 1tsp ground cumin
  • 1 garlic clove, chopped
  • 1 lemon, juice only
  • 1tsp sugar
  • 200g/7oz natural yoghurt
For the beans and peas salad
  • 100g/3½oz French beans
  • 100g/3½oz broad beans, podded
  • 100g/3½oz frozen peas
  • small handful fresh mint leaves
  • small handful fresh coriander leaves
  • 1 red onion, finely sliced
  • 2 tbsp olive oil
  • 1 lemon, juice only
  • salt and freshly ground black pepper

Preparation method

  1. Preheat the oven to 190C/170C (fan)/Gas 5

  2. Place the ginger, garlic, cumin, curry leaves and oil in a bowl and mix. Smear all over the chicken and place in a lidded ovenproof dish.

  3. Add the remaining spices and pour in enough water to come a third of the way up the chicken.

  4. Cook the chicken for 1 hour, then remove the lid and cook for a further 15-30 minutes, or until the chicken is cooked through.

  5. Meanwhile, for the green chutney, place all the ingredients except for the yoghurt in a blender and blend until smooth. Stir the blended herb mix in to the yoghurt.

  6. Remove the chicken from the dish and strain the sauce in to a small pan. Add a little of the green chutney to the sauce and cook for 2-3 minutes.

  7. Meanwhile cut the chicken in to 8 portions and return to the sauce, season with salt and freshly ground black pepper. Keep warm. (Simmer gently to reduce the sauce if necessary.)

  8. For the salad, bring a large saucepan of salted water to the boil. Blanch the French beans, broad beans and peas. Drain and place in a large glass bowl. Add the fresh herbs and onion and toss together. Dress with a the olive oil, lemon juice and salt and pepper.

  9. Put the chicken and sauce in a serving bowl and serve with the salad and chutney.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4

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