Chicken with a Light Curry Sauce, New Potatoes and Spinach

For the Chicken

  • 1 x whole chicken (ideally free range or cornfed, and weighing 1.3-1.5 kg)
  • 2 x cloves of garlic, lightly crushed in skin
  • ½ tsp medium curry powder
  • Oil
  • Salt and pepper

For the Curry Sauce

  • 1 tbsp medium curry powder
  • ½ onion- finely chopped
  • 1 clove garlic- finely chopped
  • 1 cm fresh ginger- peeled and finely chopped
  • 1 tin coconut milk
  • ½ lime- juice
  • 2 tbsp chopped coriander
  • Salt
  • Oil

For the Potatoes

  • 200g Maris Piper or King Edwards potatoes
  • 6 large tablespoons of vegetable oil
  • Salt and pepper

For the Spinach

  • 300g baby spinach- washed and dried
  • Salt and pepper
  • 1 tbsp Olive oil


To be prepared before the class

Equipment needed

  • Oven tray lined with parchment
  • Oven – preheated to 180 deg cel
  • Medium/ large saucepan
  • Wooden spoon
  • Colander

For the potatoes.

  1. Peel the potatoes and cut into equal size chunks; place in a pan of water and bring to the boil.
  2. Drain the water, season the potatoes, place a lid on top of the pan and shake until rough; set aside.
  3. Pour vegetable oil onto a roasting tray and heat under a flame.
  4. Fry off the potatoes, and then place in a pre-heated oven at 160oC for 45 minutes or until golden.

For the spinach.

  1. Heat the oil over a high heat until it just starts to smoke, add the spinach and stir continuously until it just starts to wilt. Drain through a colander, and spread out on a tray to cool.
  2. This will be reheated during the class.


To be done during the class

Equipment needed

  • 1x boning knife, or a sharp knife with a firm blade (10-15cm)
  • Frying pan
  • Oven tray lined with Greaseproof paper
  • Chopping board
  • Oven (180 deg cel)
  • Medium size saucepan
  • Wooden spoon

For the chicken.

  1. Debone the chicken and trim up the breasts, reserve the rest of the meat for an another meal and the bones for stock. Place the breast in a bowl with the curry powder and enough oil to coat, and a little seasoning. 
  2. Heat the frying pan to a medium heat, and add enough to oil to lightly coat the bottom of the pan. When the oil smokes, place the chicken breasts in the pan skin-side down, along with the garlic.
  3. Cook until the skin is golden brown and crispy, then quickly seal on the flesh side, before placing onto the tray. Put the chicken into the preheated oven for for 10-15 minutes or until the core temperature is 70 deg cel.

For the curry sauce.

  1. Heat 3 tbsp of oil in a saucepan until it begins to smoke, then add the ginger and garlic. Keep stirring until it begins to turn golden brown (add more oil if it begins to catch on the base of the pan. 
  2. Reduce to a medium heat and add the onion, and cook until soft and translucent. 
  3. Add the curry powder and cook out for 2 minutes. Add a little of the coconut milk, and stir thoroughly, and bring back to the boil. Then add the remaining coconut milk in two more batches.
  4. When this mix boils, turn the heat down to a simmer, and reduce until it slightly thickens. Just before serving add salt to taste, lime juice and coriander.