½ bunch spinneysFOOD Mint, leaves picked and roughly chopped
½ bunch spinneysFOOD Coriander, leaves picked and chopped
1 green chilli, deseeded and finely chopped
75g spinneysFOOD Bombay Mix
Combine the yogurt, curry paste and ½ tsp salt in a bowl.
Slash the skin on the legs, breast and thighs of the chicken and rub all over with the yogurt. Marinate in the fridge for 2 hours, or overnight.
Preheat the oven to 200°C, gas mark 6. Transfer the chicken to a roasting tray and bring to room temperature. Roast for 40 minutes, baste then cook for 40 minutes more (cover if it’s browning too quickly), until the juices run clear when you pierce the thickest part of the thigh with a skewer.
Meanwhile, make the slaw. Set a pan with the oil over a medium heat. Toast the mustard seeds for 1-2 minutes until fragrant. Remove from the heat and cool.
Thinly slice the cauliflower and spring onions and put in a large bowl. Peel the carrots into ribbons and transfer to the bowl. Slice the mangoes and add with the grated coconut.
Pare the grapefruit. Segment into the bowl (allowing juice to drip into the slaw). Squeeze in any remaining juice from one of the segmented grapefruit and turn to coat.
Stir in the mustard seeds, chopped herbs, chilli and Bombay mix. Season the slaw and serve with the roast chicken.