This is a new dish for us that I loved so much I decided I had to add it to this one person challenge. The original recipe is for a whole chicken so it’s been adjusted to cook for one. For ease you can buy a jar of curry paste, but I’ve given you a recipe to make your own that can be kept in the fridge and used for other curry dishes too.

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Day 7
Breakfast
Toast and jam

Lunch
Cheese sandwich with half a jacket potato

Dinner
Curry Roasted cauliflower & potato chicken

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Curry Roasted cauliflower & potato chicken
Adapted from Jamie Oliver’s 5 ingredients book

Ingredients
1 chicken leg
1/4 cauliflower cut in chunks
1-2 potatoes cut in chunks
1 1/2 tablespoons curry paste
1 tablespoon olive oil
Pinch of salt and pepper

For the curry paste either use a shop brought jar or make your own

Ingredients for the curry paste
1/4 bunch fresh coriander
1 onion
1 clove of garlic
1cm square piece of fresh ginger, peeled
1/2 teaspoon paprika
1 teaspoon Garam Masala
1/2 teaspoon turmeric
1/4 teaspoon salt
1 tablespoon cooking oil
1/2 tablespoon tomato purée
1/4 teaspoon chilli seeds
Spices for toasting
2 teaspoons cumin seeds
1 teaspoons coriander seeds
1/2 teaspoon black peppercorns

Method for the curry pastes

First make your curry paste by toasting the spices in a dry pan shaking them until they are going golden and start to smell delicious. Crush these until powdered.

Then peel the garlic and ginger and add all the rest of the ingredients, including the toasted spices, in a blender and whizz together. This is your curry paste which can be used in other dishes through out my blog.

Method for the Roast chicken

Preheat the oven to 180ºC.

Chop the unpeeled potatoes into 3cm chunks, and cut the cauliflower into the same size, you can use some of the stalk too.

Finely slice the coriander stalks saving back the leafs for serving.

In a medium roasting tray, mix the vegetables together with the sea salt and pepper, and a tablespoon of olive oil.

Rub the chicken leg with a tablespoon of the curry paste, then rub the vegetables all over with another half.

Place the chicken directly on the bars of the oven, with the vegetable tray underneath to catch the drips from the chicken.

Roast for 45-50 minutes, or until everything is golden and cooked through.

Turn the vegetables halfway through.

When everything is cooked serve with the roughly chopped coriander.