Roast chicken with curry leaf dukkah

Name: Roast chicken with curry leaf dukkah
Cuisine: African
Ingredients: 25g cashews; 25g raw (aka skinless) peanuts; 25g blanched almonds; 25g blanched hazelnuts; 1 tbsp coriander seeds; 60ml vegetable oil; 10g curry leaves; 25g shop-bought crispy fried shallots; ½ tsp chilli flakes; ¼ tsp salt; 3 onions, sliced into 2cm-thick rings (540g); 100g unsalted butter, at room temperature; 1 medium chicken (about 1.3kg); 2 limes, quartered; 1 small head of garlic, unpeeled and cut in half horizontally; salt and black pepper

Instructions

Discovering a new way to roast a chicken – the ultimate home cooking comfort food – always feels like a joy. Serve this with those roasted carrots (see page 106) or any other root veg. Some buttered Savoy cabbage is also a lovely accompaniment.

Updated at: Thu, 05 Feb 2026 19:50:56 GMT