Wow this was a show stopper! I managed to pick up a reduced small chicken in the supermarket and thought I need to do a one pot so the chicken is moist. I chose to go down the Indian route. I made my own tikka paste and it was a game changer though I think jarred would be fine. The chicken was so tender and the skin was so good with the tikka flavour. As its summer baby potatoes are really good, I crushed them in the gravy. I had leftover chicken which I chucked in a salad. Yumyum yum!

Ingredients (serves 2)

• 1.2kg whole chicken
• 4 tbsp tikka paste, homemade recipe here
• 1tbsp cumin seeds
• 2 banana shallots, peeled and finely diced
• 1 tbsp garlic and ginger paste
• 800ml Almond Milk
• 1 lemongrass stalk, bashed
• 1 star anise
• 8 baby potatoes, I used jersey royals
• 2 medium tomatoes, chopped
• 3 balls of frozen spinach or a bag of washed spinach
• Juice of 1-2 limes, I only needed one
• Coriander for garnish
• Salt and pepper to taste
• 2 tbsp ghee for frying

Directions

1. Pre heat oven to 200 degrees fan.
2. Rub 2 tbsp of the tikka paste all over the chicken, I use my hands as it penetrates more. Set aside but if you can put it in the fridge for an hour or overnight.
3. In a flameproof casserole dish heat the ghee until hot. Add the cumin seeds and fry until they pop, about a minute. Add the shallots and cook for a couple of minutes. Add the garlic and ginger paste cook for a minute then add the tikka paste and cook for a further minute.
4. Add the almond Milk, lemongrass and star anise. Bring to the boil then turn off the heat. Pop the chicken into the dish and nestle the potatoes around it. Cook in the oven uncovered for 20 minutes.
5. Turn oven down to 180 degrees fan. Add the tomatoes and place the casserole lid on and cook for a further hour.
6. Check the juices are running clear from the legs. If they are remove the chicken and cover with foil and leave to rest for 10 minutes.
7. Check your sauce for seasoning and squeeze in the lime juice. Serve with the coriander and Enjoy 😊