Clodagh's making the most of her leftover roast
Forget takeaways, beans on toast and instant noodles - cooking for yourself at university can be simple, cheap and delicious. Clodagh kicks off freshers’ week with her guide to roasting a chicken, with enough leftovers for a super simple curry.
Clodagh's favourite roast chicken
100g butter, softened
3 tablespoons fresh tarragon, finely chopped
1 tablespoon Dijon mustard
3 cloves of garlic, crushed
1.5kg whole chicken
1 lemon, halved
Small bunch of thyme
2 bulbs of garlic, halved (cut through the centre)
Sea salt and freshly ground black pepper
1. Preheat the oven to 200°C/Gas 6.
2. Mix together the softened butter, tarragon, mustard and garlic and season with salt and pepper. Using clean hands, smear this mixture over the entire chicken and underneath the skin.
3. Season the cavity of the chicken with salt and pepper, and place one of the lemon halves and a small bunch of thyme in the cavity.
4. Place the chicken, garlic and lemon half in a roasting tray and cook in the preheated oven for about 1½ hours, or until the chicken is golden brown and cooked through. If the chicken is browning too much, cover loosely with foil.
Easy speedy chicken curry
1 tbsp olive oil
1 onion, diced
3 cloves of garlic
1 tbsp fresh ginger, grated
2 tsp ground cumin
2 tsp paprika
1 tsp garam masala
3 tbsp tomato puree
200g / 1 cup natural yogurt
400ml / 2 cups chicken stock / broth, hot
Juice of 1 lemon
400g / 3 cups cooked chicken (shredded)
1. Place a saucepan or casserole dish over a low heat and add the olive oil. Stir in the onion, garlic and ginger, cover and cook for two minutes. Next remove the lid and add the cumin, paprika, garam masala and tomato puree. Stir and cook for two minutes.
2. Stir in the yogurt, chicken stock and lemon juice. Season with sea salt and freshly ground black pepper.
3. Lastly add the cooked shredded chicken and stir well then simmer for 10 minutes.
Note - If you are using raw chicken, cook this separately in the oven. Once cooked, slice into shreds.