Natalie’s Curried Roast chicken with Bombay potatoes

Natalie’s Curried Roast chicken with Bombay potatoes

Natalie’s Curried Roast chicken with Bombay potatoes 

We met Natalie and her partner Ben at Bristol’s Harbourside Festival 2015. They’re both self confessed foodies – cooking and discovering new flavours is an adventure for them:

“I got my passion for cooking from my grandparents – they travelled the world, took us to different places and encouraged us to try different foods”.

Ingredients (serves 4):

1 Whole chicken

 For the marinade:

1tsp Turmeric
2 tablespoons tomato puree
1 pot natural yogurt
1 tsp garam masala
1 tsp ground cumin
1 tsp dried coriander

 For the Sauce:

8 Cloves
1 red onion, roughly chopped
1 Cinnamon stick
1 dessert spoon plain flour
1 cube chicken stock
750ml boiled water

 For the potatoes:

500g potatoes cut into 2cm cubes
1 tsp turmeric
1 tbsp sunflower oil
1 red chilli, finely sliced
2 cloves of garlic
1 onion, chopped,
1 tsp garam masala
1 tsp black mustard seeds
1 tsp ground coriander
1 tsp fennel seeds
2 tbsp lemon juice
4 fresh tomatoes
½ bunch of fresh coriander


1. In a medium-sized bowl, combine the ingredients for the marinade and spread over the top of the chicken.
2. Place in the fridge over night while the spices infuse into the meat
3. When you’re ready to start cooking, mix the sauce ingredients and pour into the bottom of a roasting dish
4. Place the chicken on top and roast at 180 degrees for 20 minutes per 500g plus 20 minutes extra.
5. While the chicken is cooking, make the Bombay potatoes:
6. Place the potatoes in a pan and cover with boiled water and turmeric. Boil until soft
7. Heat the oil in a frying pan. Fry the chilli for 30 seconds, then add the garlic, onions, garam masala, coriander, fennel seeds and black mustard seeds and cook until the onions are slightly tender.
8. Add the potatoes and tomatoes cook for a further 7 minutes on a low heat.
9. Add lemon juice, fresh coriander, and season.

Serve with the roast chicken