Bombay chicken
Ingredients 1 small whole chicken . 5 tbsp tikka masala paste . 1 tbsp sunflower oil . 1 large red onion, halved and sliced. 2 large tomatoes, halved and chopped. 1 tbsp fenugreek seeds . 1 thumb-sized piece ginger , grated. 2 x 400g cans full-fat coconut milk . 500g new potatoes , halved. 100g baby spinach. 25g pack coriander, torn, to serve. poppadums and chutney, to serve (optional). Method Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside. Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut...