Name: Curry roast chicken with squashed peas
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1 teaspoon mild curry powder; 1.4 kilogram whole chicken; 3 rashers bacon, rind removed, chopped; 4 cup (640g) fresh peas; 1 eschalot, finely chopped; 2 tablespoon marjoram leaves, coarsely chopped; 1 bunch chives, finely chopped; 1 tablespoon extra virgin olive oil; 1/4 teaspoon ground ginger

Ingredients

2 tablespoon vegetable oil

1 teaspoon mild curry powder

1.4 kilogram whole chicken

3 rashers bacon, rind removed, chopped

4 cup (640g) fresh peas

1 eschalot, finely chopped

2 tablespoon marjoram leaves, coarsely chopped

1 bunch chives, finely chopped

1 tablespoon extra virgin olive oil

1/4 teaspoon ground ginger

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Combine vegetable oil and curry powder in a small bowl to form a paste.

3.Pat chicken dry with paper towel. Using hands, rub curry paste mixture all over chicken. Place chicken in a large roasting pan; bake 75 minutes, until juices run clear when thigh is pierced with a skewer. Cover with foil and rest 10 minutes.

4.Meanwhile, cook bacon in a non-stick frying pan on high heat 2-3 minutes, until golden. Transfer to a large bowl. Cool.

5.Place fresh peas in a food processor; pulse until roughly chopped. Transfer to a bowl with bacon. Add eschalot, marjoram, chives, olive oil and ginger. Season and stir to combine.

6.Carve chicken and serve with squashed peas.