Preheat the oven to 180ºC. Put the chicken into a large, deep roasting
pan, and season well with salt and pepper, inside and out. Push the
onion, bay leaves, cloves, cardamom pods and garlic into the cavity of
the chicken. Cut the lemon in half and squeeze it over the chicken.
Place one of the squeezed-out lemon halves into the cavity. Pour boiling
water into the bottom of the roasting pan to a depth of three
centimetres. Cover tightly with tin foil, and place in the hot oven.
Bake at 180º C for an hour and ten minutes, or until the chicken is
cooked right through. Remove from the oven and set aside, still covered.
In the meantime, place the new potatoes in a pot of salted cold water,
bring to the boil and cook until just tender (about 20-25 minutes).
Drain and set aside to cool.
Now make the dressing. Heat the oil in a frying pan and add the mustard
seeds, cinnamon stick and cardamom pods. Fry, over a high heat, until
the mustard seeds begin to pop and crackle. Now add the onion, garlic
and ginger, turn down the heat a little and cook gently for two to three
minutes, or until the onion is soft. Add the bay leaves, lemon slices,
tomato paste, white wine, apricot jam (or chutney) and chicken stock.
Allow the mixture to cook at a brisk bubble for five to seven minutes,
or until it has reduced slightly. You should have a slightly thickened,
shiny spice paste. Stir in the cumin, turmeric and curry powder and cook
for another minute.
Remove from the heat, fish out the cinnamon stick and cardamom pods, and set aside to cool for 10 minutes.
Strip the chicken from the bones and discard any skin, sinew or fat. Cut
or tear into strips. Slice the new potatoes in half, crossways.
Put the mayonnaise, yoghurt and sour cream into a large bowl and whisk
well. Add the cooled spiced paste, a few tablespoons at a time, until
the mixture tastes right for you. I like a quite strongly flavoured
dressing, but you might prefer a milder mix. (Any remaining spice paste
can be refrigerated for use in a future curry.)
Stir in the lemon juice, along with the chicken and the halved new
potatoes. Season generously with salt and pepper. Toss gently and
thoroughly to combine.
Tip into a pretty salad bowl, and chill for at least an hour (but not
more than two). Scatter with freshly chopped parsley or coriander and
dust with a little paprika.
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