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Method
Step 1
Heat the oil in a small frying pan over medium heat. Add the onion. Cook, stirring, for 4 mins or until the onion softens. Transfer to a medium bowl. Season. Add the rice, mango chutney, coconut and chopped coriander to the onion in the bowl and stir to combine.
Step 2
Place the chicken on a clean work surface. Pat the chicken dry with paper towel. Spoon the rice mixture into the cavity. Use kitchen string to tie the legs together.
Step 3
Combine the yoghurt and half the tandoori paste in a small bowl. Reserve half the tandoori mixture in a bowl. Cover and place in the fridge. Brush the remaining tandoori mixture over the chicken.
Step 4
Place the tomato, cinnamon, ground coriander, sugar and the remaining tandoori paste in a slow cooker. Stir to combine. Place the chicken on top of the tomato mixture. Cover and cook for 3 hours on high (or 5 hours on low) or until the chicken is cooked through.
Step 5
Preheat grill on high. Line a baking tray with foil. Carefully transfer the chicken to the lined tray. Brush with the reserved tandoori mixture. Cook under the grill for 4 mins or until the chicken is golden brown.
Step 6
Transfer the tomato mixture to a serving platter with the chicken. Spoon the extra yoghurt over the tomato mixture to serve.
1.8kg Coles RSPCA Approved Australian Whole Chicken
2 tbs Greek-style yoghurt
1/2 cup (150g) tandoori paste
2 x 400g cans diced tomatoes
1 cinnamon stick
1 tbs ground coriander
1 tbs caster sugar
1/4 cup (70g) Greek-style yoghurt, extra
Description
For a hearty family meal, try this slow cooked whole roast chicken. Indian spices combined with a tasty rice stuffing make for a flavour sensation.
Method
Step 1
Heat the oil in a small frying pan over medium heat. Add the onion. Cook, stirring, for 4 mins or until the onion softens. Transfer to a medium bowl. Season. Add the rice, mango chutney, coconut and chopped coriander to the onion in the bowl and stir to combine.
Step 2
Place the chicken on a clean work surface. Pat the chicken dry with paper towel. Spoon the rice mixture into the cavity. Use kitchen string to tie the legs together.
Step 3
Combine the yoghurt and half the tandoori paste in a small bowl. Reserve half the tandoori mixture in a bowl. Cover and place in the fridge. Brush the remaining tandoori mixture over the chicken.
Step 4
Place the tomato, cinnamon, ground coriander, sugar and the remaining tandoori paste in a slow cooker. Stir to combine. Place the chicken on top of the tomato mixture. Cover and cook for 3 hours on high (or 5 hours on low) or until the chicken is cooked through.
Step 5
Preheat grill on high. Line a baking tray with foil. Carefully transfer the chicken to the lined tray. Brush with the reserved tandoori mixture. Cook under the grill for 4 mins or until the chicken is golden brown.
Step 6
Transfer the tomato mixture to a serving platter with the chicken. Spoon the extra yoghurt over the tomato mixture to serve.
