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Chicken Korma

Servings 4


  • 4 tbsp Olive Oil
  • 4 Cloves Garlic
  • 2 Anchovies
  • 1 Whole Chicken
  • Salt
  • Pepper
  • 4 tbsp Korma Paste
  • 500 g New Potatoes


  • Preheat your oven to 225°C.
  • Add garlic, olive oil and anchovies to a food processor and blend. We're making a paste to go under our chicken skin - add more olive oil if it needs it.
  • Roll up your sleeves - loosen the skin that sits on the chicken breasts. Be patient and don't rip the skin. Once done, spoon your garlic paste in-between the breasts and skin and rub into the chicken breasts. Try not to get too much oil/paste on the top of the skin, if any. If you have extra paste, rub it in the chicken's......cavity.
  • Generously season the chicken all over with salt - we're going to blast it in the oven to get the skin to crisp up. Once salted, put chicken in a large oven-proof pot and place in the oven for 30 mins.
  • Place potatoes in a large pot of cold water and bring to the boil. Parboil for 10 minutes, then drain.
  • Once 30 minutes is up, remove the chicken from the oven, and lower heat to 175. Carefully remove the chicken from the pot, then put the potatoes into this pot. Add korma paste to chicken and rub all over - the chicken's going to be quite hot so a basting brush is your friend here. If not, a tablespoon'll do the job. Place chicken back in the pot on top of the potatoes, then put in the oven for 60 minutes.
  • Remove chicken and potatoes from the oven. Carefully remove chicken from pot, letting juices drip onto potatoes. There should be a fair amount of liquid surrounding your potatoes at this point. Place chicken on chopping board, and lightly press potatoes with a potato masher so that they soak up juices while you chop up chicken. If you want, you can put the potatoes back in the oven under the grill/on a high heat for 10 minutes to crisp up
  • Serve chicken on top of potatoes, and enjoy.