Spiced-Yoghurt Roast Chicken With Ginger Stuffing

Ingredients

• 1 chicken (about 1.8kg)
• To serve: steamed rice, thinly sliced long green chillies and shallow-fried fresh curry leaves (optional)
• Spiced yoghurt marinade
• 150 ml Greek-style yoghurt
• ½ onion, finely chopped
• 3 garlic cloves, chopped
• 15 gm ginger, finely chopped (3cm piece)
• ½ tsp each ground turmeric, ground chilli and ground cayenne pepper
• ¼ tsp garam masala
• 60 ml olive oil (¼ cup)
• Potato and ginger stuffing
• 200 gm Dutch cream potatoes
• 85 gm frozen peas, defrosted
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 long green chilli, finely chopped
• 5 gm ginger, finely chopped (1cm piece)
• ½ cup (loosely packed) coriander, coarsely chopped
• Mint chutney
• 1½ cups (loosely packed) mint leaves
• ½ tbsp tamarind concentrate mixed with 40ml water, strained
• 2 tbsp finely chopped Spanish onion
• 1 garlic clove, finely chopped
• 1 long green chilli, thinly sliced
• ½ tsp caster sugar