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Whole roasted Indian chicken with potatoes & mango salad

Whole roasted Indian chicken with potatoes & mango salad with garam masala.This literally means 'hot spice mix' and gives dishes a warm flavor without being spicy. A full blend that is of course very suitable for Indian curries, but also delicious with fish or poultry.

Ingredients

2(Peanut) oil
400gWinter carrot
3Limes
1kgwaxy potatoes
1Whole chicken
4Tomatoes
3Euroma Garam Masala
2Ripe mangoes
15gCoriander
1Small red onion

Preparation

  1. Scrub the potatoes clean and cut them and the carrot into 2-centimeter pieces. Spread over a baking tray.
  2. Pat the chicken dry and remove the elastic if present. Pierce two limes a few times with a knife and place them in the cavity of the chicken. Tie the legs together with kitchen twine. Mix the Garam Masala with the oil. Rub the chicken all over with the marinade.
  3. Place the chicken breast-side down on a rack. Roast above the potatoes and carrots in the oven for about 75 minutes until done. Turn the chicken halfway through and toss the potatoes and carrots.
  4. Meanwhile, make the salad. Peel the mango and cut into thin strips. Cut the onion into thin half rings, the tomato into thin wedges, and roughly chop the coriander. Grate the green zest from the last lime and squeeze out the juice. Mix the mango, onion, tomato, coriander, lime zest, and 2 tbsp lime juice. Season the salad with pepper and salt if desired.
  5. Serve the chicken with the potatoes and mango salad.