This recipe serves up to 6 people. Preparation time is 20 mins, cooking time approx 1 hr 20 mins.
• 1 whole chicken (about 1.5kg, backbone removed and flattened or equivalent in pieces
• 1 jar of a Bim’s Kitchen African Curry Sauce (we used Bean & Nut)
• 500g a good waxy potato (peeled, washed and cut into large dice)
• 400g tin of kidney beans (drained and rinsed)
• 6 cherry tomato (washed and cut into quarters)
• 500ml of hot water
• 3 tbsp sunflower oil
• 4 generous pinches of salt
Wash and pat the chicken dry. Place the chicken in a non-metallic dish and coat thoroughly with half of the curry sauce. Cover and refrigerate for at least 2 hours (the longer the better, overnight if you can).
Remove chicken from the fridge at least 30 mins before cooking and preheat oven to 225°C. Coat the inside of a suitable roasting/casserole dish with the sunflower oil and place in the middle of the oven for 5 mins. Remove the roasting dish from the oven and place the chicken in it (breast side up if using a whole chicken). Pour over any remaining curry sauce from the chicken and place in the oven for 6 mins.
Remove chicken from the oven then pour the other half a jar of curry sauce over the chicken, pour the hot water round the sides, and scatter the kidney beans, tomatoes, potatoes and salt as evenly round the dish as possible. Tightly cover the dish with baking foil and place in the middle of the oven for 10mins then reduce the oven temperature to 190°C and continue cooking for 50 mins. Remove chicken from oven and carefully open one side of the foil. Check chicken is thoroughly cooked (juices should run clear) and surrounded by a nice thickening sauce. Remove foil covering, baste the chicken with some of the sauce and return to the oven for a further 15 mins.
Serve with some warm bread or plain rice.
Thanks to Bim's Kitchen for this great recipe.