Roast chicken with butter curry sauce & cheesy naan

Name: Roast chicken with butter curry sauce & cheesy naan
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 840 g pack British Half Chicken Buttermilk Marinated; 2 aubergines, cut into 3cm chunks; 400 g pack cherry tomatoes on the vine; 1 tbsp Essential Vegetable Oil; 300 g pack The Spice Tailor Classic Butter Chicken Curry Kit; 2 red onions, finely chopped; 25 g pack coriander; ½ lemon, juice; 30 g Essential Cheddar; 1 pack/s pack Sharwood’s 4 Garlic & Coriander Mini Naans

Roast dinner meets curry – succulent meat with crispy skin and a creamy, decadent curry sauce.

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Serves4
CourseMain meal
Prepare5 mins
Cook1 hr 5 mins
Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

840g pack British Half Chicken Buttermilk Marinated
2 aubergines, cut into 3cm chunks
400g pack cherry tomatoes on the vine
1 tbsp Essential Vegetable Oil
300g pack The Spice Tailor Classic Butter Chicken Curry Kit
2 red onions, finely chopped
½ x 25g pack coriander
½ lemon, juice
30g Essential Cheddar
1 pack/s pack Sharwood’s 4 Garlic & Coriander Mini Naans

Cook the chicken according to pack instructions. Add the aubergines and tomatoes (on the vine) with 45 minutes to go, then toss with the chicken juices and spread into an even layer. Ensure everything is golden and crisp and the chicken is cooked through, with no pink meat and juices that run clear.
Meanwhile, make the butter curry sauce. Warm the oil in a saucepan, add the whole spices from the curry kit, most of the onions and the coriander stalks, finely chopped. Fry for 5 minutes until softened, then add the paste and sauce from the kit and cook according to pack instructions.
Mix the remaining onions with the lemon juice and a pinch of salt, then set aside to pickle. Grate the cheese over the naans and bake alongside the chicken for the final 2 minutes, until the cheese is melted and the breads are hot.
Spread the curry sauce over a large platter. Cut the chicken into 4 pieces (divide the leg into drumstick and thigh, and cut the breast in half) and arrange on top of the sauce with the roasted aubergine and tomatoes. Serve topped with a handful of coriander leaves, the onion pickle and cheesy naans alongside to scoop everything up.

Cook’s tip

For best results, leave the chicken to rest for 5-10 minutes before serving, and pour the resting juices from the tray into the curry sauce to boost the flavour.

Typical values per serving when made using specific products in recipe