Curry leaf, lemongrass & Aleppo pepper roast chicken from Mother Tongue: Flavours of a Second Generation (page 116) by Gurdeep Loyal

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Hot curry-crunch roasties; Coriander, spring onion & curry leaf chutney; Coconut, za'atar & maple chutney; Hot rhubarb & nigella chutney; Cherry tomato, chilli & dill chutney; Sour cherry & caraway chutney; Pink pickled onions with lychee; Punjabi vegetable pickle; Punjabi mango pickle

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Brines and marinates for 3-4 hours.

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