There are 12 rules to ‘Men Make Dinner Day’ established and celebrated on the first Thursday in November. If you are not a chap that cooks regularly or needs a challenge, ‘Men Make Dinner Day’ on November 2nd is the perfect excuse.
Why not add an extra challenge, and cook for a group of friends or family? Imagine everyone gathered around the kitchen table enjoying this delicious but easy Roast Tikka Chicken dish…
Roast Tikka Chicken with Roasted Potatoes and Cauliflower
It may sound complicated but this dish is super-easy to make, with delicious results. It takes about an hour to cook and only 10 minutes prep time. This recipe serves 4.
You will need…
- 800g potatoes
- 1 small head of cauliflower, weighing about 600g or thereabouts
- 1 generous bunch of coriander – available fresh in the fruit and veg section of your local supermarket
- 1 x 1.2kg whole chicken – preferably free-range (if you get a larger chicken, you will need to adjust the cooking time; cooking instructions will be on the label)
- 2 tbsp tikka curry paste
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- Sea salt and black pepper to taste
To make the dish…
- Start by pre-heating the oven to 180° or gas mark 4
- Wash the potatoes and cut into small chunks, around 3cm in size – make sure you cut them all to a similar size or some roast potatoes will cook quicker than the others
- Cut the cauliflower into smaller florets, around the same size as the cubed potatoes.
- Finely slice the coriander stalks, leaving the leaves until later.
- Place the potatoes, cauliflower and chopped coriander stalks into a sealable plastic bag and gently shake.
- Add generous dashes of sea salt and pepper, along with the tablespoon each of olive oil and red wine vinegar; seal the bag and again, gently toss the potatoes and cauliflower until they are covered in the sea salt, oil and vinegar.
- In a large baking tray (with sides), place the chicken and rub the 2 tablespoons of tikka curry paste all over the skin, making sure you get the paste in all nooks and crannies around the wings and legs.
- Next, place the cubed potatoes and cauliflower all around the edge and put everything into the hot oven.
- Keep an eye on the chicken and if it looks like it is browning too fast but the meat is not cooked, use a piece of tinfoil to loosely cover it, leaving the veg exposed to that they cook and brown. You may need to use a spoon to push the veg around so it cooks evenly.
- Roasting the chicken and vegetables should take about an hour – check that the chicken is cooked by piercing the meat near its legs. If the juices run clear, it is cooked; if they run red, it needs more time.
- Meanwhile, whilst everything is roasting in the oven, set the kitchen table and chairs up, making sure there are enough fabric dining chairs for your guests. Put the wine in to chill, polish the cutlery and set the table. Tidy the kitchen, placing used cooking utensils in the dishwasher.
- When ready to serve, garnish your roasted chicken with the coriander leaves – just roughly tear them and scatter over the top.
Finally, use the best plates from the kitchen sideboard with placemats on the kitchen table and invite guests to enjoy your tasty meal.