1

Heat the oven to 200°C. Spatchcock the chicken by placing it breast-side down and using sharp kitchen scissors or poultry shears to cut down either side of the backbone to remove it. Flip the chicken over so the breast side is facing up and press down firmly on the breastbone to flatten it.

2

Thickly slice the onions and peppers and scatter into a large roasting tray. Lay the chicken on top, breast-side up. Drizzle with olive oil, season with salt and black pepper and roast for 30 mins until beginning to crisp.

3

Meanwhile, make the sauce. Peel and roughly chop half the ginger and add it to a blender with the curry paste, tinned plum tomatoes and coconut milk. Blitz until smooth and season with salt and black pepper.

4

Once the chicken has had its 30 mins, tip the rice straight into the tray (no need to microwave first, it'll cook in the sauce) and pour the sauce all over. Return to the oven for another 30 mins, until the sauce is bubbling and thickened and the chicken is cooked through.

5

While the chicken finishes off, make the cucumber salad. Halve the cucumber lengthways, scoop out the seeds and thickly slice. Tip into a bowl. Peel and grate in the remaining ginger, finely chop the chilli and add to the bowl along with the zest and juice of the lemon. Season and toss together.

6

To serve, shred or carve the chicken and serve straight from the tray with the curried rice, naans and cucumber salad, and fresh coriander alongside.