This curried whole chicken, slow cooked over 2 hours, is an easy and fuss-free approach to a flavoursome lean protein option for a rugby playing teen.

I first came upon this recipe in a Sainsburys magazine, and it has never failed me since.

The texture of the chicken becomes soft (picture pulled chicken) and the flavour is incredible.

It feeds the whole family and should deliver some very tasty leftover protein for bagel fillers in packed lunches.

Ingredients

• 1 whole chicken
• 25 g butter
• 1 large onion, finely diced
• 2 cloves garlic, crushed
• 1 teaspoon cumin seeds
• 1 red chilli, seeded and finely chopped
• 5cm piece of ginger, minced
• 3 tablespoons medium curry powder
• 1/2 teaspoon turmeric
• 1 tablespoon light brown sugar
• 2 tablespoons mango chutney
• 150ml chicken stock
• 1 lemon, juiced
• 1 teaspoon garam masala

Method

Remove the chicken from it’s packaging, pat dry, and nestle into a large oven-proof and lidded casserole. Season lightly with salt and pepper all over.

Preheat the oven to 170 degrees celcius or 150 degrees in a fan-assisted oven.

Now prepare your sauce:

In a medium sized saucepan, melt the butter and add the onion, garlic and cumin seeds. Season with a little salt, cover and cook slowly on a very low heat for 8 min or until onion is soft.

Add the chilli, ginger, curry powder, turmeric and sugar, cover again and cook for 5 min.

Add the mango chutney, chicken stock and lemon juice and simmer for 10 min until the sauce reduces. You’re looking for a “good sauce consistency”, which is medium-thickish in my opinion.

Season with salt and pepper to taste.

Pour this hot sauce over the chicken. Then, cover the casserole with a layer of tin foil and then the lid. Seal it well.

Place in the oven and cook for 2 hours.

Remove from the oven, uncover so that you can baste the chicken with the curry sauce. Then sprinkle over the garam masala, recover with both the foil and the lid, and return the casserole to the oven for a final 30min.

Note: Do not cook the chicken for any longer than stated. If you do, it will fall apart and much of the carcass ends up mixing with the meat – trust me, I’ve learnt the hard way.🫤

Once the chicken is done, either leave it in the casserole dish where it’s nestled with the curry sauce so that people can help themselves, or carefully lift the bird and lay it on a large serving plate. Surround it with basmati rice, green vegetables, coriander, and any other accompaniment you enjoy.