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.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the pot roasted chicken

For the green chutney

For the beans and peas salad


  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.

How-to videos

You need JavaScript to view this clip.

Testing whether turkey, chicken and poultry are cooked