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Curry Roasted Chicken

Serves 4

1 roasting chicken about 2kg (4lb)

1 teaspoon cumin seeds

1/2 teaspoon nigella seeds

1/2 teaspoon black peppercorns

1/2 teaspoon coriander seeds

4 green cardamom pods

1 tablespoon medium madras curry powder

1 teaspoon ground cinnamon

1/2 teaspoon red pepper flakes

1 head garlic cloves separated and unpeeled, plus 6 cloves, peeled

2 tablespoons finely grated ginger

2 tablespoons olive oil

2 shallots , unpeeled and quartered

3 sticks cinnamon

1 cup chicken broth

Preheat oven to 230C (450F). Pat chicken dry with paper towels. Place on a rack in a small roasting pan or baking dish. Set aside.

In a small frying pan over medium heat, combine cumin seeds, nigella seeds, black peppercorns, coriander seeds and cardamom pods. Swirl until lightly toasted and fragrant, 2 to 4 minutes. Remove from heat and cool slightly; grind using a mortar and pestle. (To save time, or if you don't have equipment, use pre-ground spices and toast in pan 45 seconds.) Mix with curry powder, cinnamon and red pepper flakes. Add six finely chop peeled garlic cloves and combine with ginger and olive oil in a small bowl. Rub mixture over entire chicken.

Place  the unpeeled garlic, shallots and cinnamon sticks inside the chicken cavity. Tie legs with kitchen string. Roast 30 minutes before basting with 1/2 cup of the chicken broth. Roast 20 minutes more, then baste with the remaining 1/2 cup of  broth. Continue cooking until the juices run clear when the chicken is pierced with a knife and meat is no longer pink, about 1 hour and 15 minutes in total. Remove from oven and let stand for a couple of minutes.

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