Empire roast chicken, Bombay roasties, amazing Indian gravy from Jamie Oliver's Great Britain: 130 of My Favorite British Recipes, from Comfort Food to New Classics by Jamie Oliver

  • whole chicken
  • coriander leaves
  • cinnamon sticks
  • whole cloves
  • ground coriander
  • ground cumin
  • garlic
  • fresh ginger
  • lemons
  • red onions
  • tomato purée
  • tomatoes
  • red chillies
  • turmeric
  • garam masala
  • natural yogurt
  • Worcestershire sauce
  • chicken stock
  • new potatoes
  • black mustard seeds
  • cumin seeds
  • coriander stalks

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

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

  • anya_sf on September 06, 2020

    Marinated overnight, the chicken was moist and full of flavor, especially the skin. I can't imagine roasting a chicken on the actual oven rack, as suggested - just placed a small rack on the roasting pan. My chicken weighed 4.5 lbs so it roasted an extra 20-30 minutes. The tart, spiced gravy was rather odd on its own, but great with the chicken. The potatoes were tasty too, although next time I need to make sure the garlic halves are face down so they soften rather than dry out.

  • stacymarkow on August 25, 2020

    Loved this. Roasting the chicken above the gravy was absolute genius. Using that trick moving forward.

  • jpeek on January 02, 2012

    Cooked this on the Weber BBQ which was delicious. Made for a very good outdoor New Years Eve meal.

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