Inspired by the Indian state of Kerala and his love for a British roast, Jamie Oliver has infused flavours from both countries. Describing the infusion as a "marriage", Jamie Oliver has combined a British roast and a chicken curry. "Using an air-fryer makes this an efficient recipe for cooking a whole bird in a small space," Jamie Oliver revealed.
Plus, the bird is "rubbed with fragrant spices" and served alongside vegetables, fluffy rice and crispy poppadoms. "This is a low-maintenance way to cook-up a fantastic meal for the whole family," the chef promised. Kerala-style roast chicken Serves: six people Takes: one hour 1.
5kg whole chicken One cauliflower Four tbsp Kerala-style curry paste Red wine vinegar Olive oil 700g jar of chickpeas 300g of basmati rice Half a lemon Half a cucumber Half a red chilli 150g natural yoghurt Three tbsp mango chutney Half a pomegranate Poppadoms, to serve Curry sauce One onion Two cloves of garlic 5cm piece of ginger One fresh red chilli One bunch of coriander Groundnut oil One heaped tsp brown mustard seeds One tsp ground turmeric One handful of curry leaves 300g ripe cherry tomatoes 400g tin of light coconut milk Half a lemon Method Press down firmly on the chicken breasts to break the back bone, squashing the bird slightly, then slash each thigh a few times to help the heat penetrate as it cooks. Quarter the cauliflower, discarding any tatty outer leaves. Rub two tablespoons each of curry paste and olive oil, a splash of red wine vinegar an.
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