Curry-spiced chicken with a tartare of peas

Contains pork – recipe is for non-Muslims only
Glynn Purnell likes to give traditional dishes a modern twist, and this dish is no exception. It’s roast chicken, but not as you know it

  • Prep:15 mins
    Cook:1 hrs 45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 637
  • fat 37g
  • saturates 11g
  • carbs 18g
  • sugars 4g
  • fibre 8g
  • protein 60g
  • salt 0.86g


  • 2 tbsp vegetable oil
  • 1 tsp mild curry powder
  • 1½ kg chicken, ready for roasting
  • 3 slices smoked streaky bacon, cut into small pieces
  • 250g frozen peas, defrosted
  • 400g fresh peas, podded (about 2kg/4lb 8oz unpodded weight)
  • 1 shallot, finely chopped
  • 10 stalks marjoram or oregano, leaves picked and chopped
  • 1 shallot, finely chopped
  • small bunch chives, chopped
  • splash olive oil
  • pinch ground ginger


  1. Heat oven to 200C/180C fan/gas 6. Mix the oil with the curry powder, and rub this all over the chicken. Transfer to a roasting tin and cook for 1 hr 30 mins. To check if the chicken is cooked, insert a skewer between the thigh and the breast – the juices should run clear. Remove and allow to rest for 20 mins, loosely covered with foil.

  2. Meanwhile, fry the bacon until crisp in a dry, non-stick pan. Remove and leave to cool slightly. Pulse the peas separately to a rough purée in a blender, or using a hand blender.

  3. Mix the peas together with bacon, shallot, marjoram, chives, the splash of olive oil, a sprinkle of ground ginger, and season with salt. Serve alongside the chicken.

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