Pot-Roast Indian-Spiced Chicken with Coconut

1.Halve and deseed the red chillies.

2.Finely grate the garlic cloves.

3.Peel and chop the fresh root ginger.

4.Finely chop the large onion.

5.Peel and finely grate the fresh root ginger.

6.Cut the sweet potatoes into chunks.

7.Roughly chop the coriander leaves.

8.Preheat the oven to 200°C fan (410°F), Gas Mark 6½.

9.Start by making the spice paste. Put the mustard seeds in a frying pan over a medium heat and cook until the seeds start to pop (this happens in less than a minute). Add the peppercorns, cumin and coriander seeds, garam masala, turmeric and cinnamon. Cook for 2 minutes.

10.Scrape the spice mix into a mini food processor with the chillies, garlic, ginger, malt vinegar and oil. Process to a paste. If you don't have a mini food processor, put the dry spices into a mortar, add the chillies, garlic and ginger and grind to a paste, gradually adding the vinegar and oil. Rub about half the spice paste all over the chicken and season the bird in the cavity and outside.

11.Heat the oil in a casserole big enough to take the chicken. Sauté the onion until soft and golden, then add the garlic, ginger and the rest of the spice paste and cook for 2 minutes. Add the tomatoes, seasoning and sugar, if using, and cook for another 4 minutes or so, or until it has reduced a little and isn't quite as sloppy. Add the coconut cream and bring to just under the boil, then put the chicken in with the sweet potatoes, spoon over the juices and put into the oven, uncovered.

12.Cook for 20 minutes, then cover, reduce the oven temperature to 180°C fan 375°F), Gas Mark 5 and cook for a further 30 minutes. Spoon the juices over the bird and return it to the oven for a final 15 minutes, uncovered. Check for doneness by piercing the chicken between the leg and the main body: the juices that run out should be clear, with no trace of pink.

13.Scatter the coriander over everything and serve the chicken from the pot.

14.You'll need boiled rice or naan bread on the side, and maybe some raita.