It’s the end of the week, and all I could think about today was wine…and curry. My taste buds haven’t been particularly challenged or tantalised over the past few days, so they were more than ready for some chilli and spice (and all things nice). There was a whole chicken sitting in the fridge today just crying out to be marinated in an array of spices, and roasted to perfection.

Tonight Dan put together a meal that we have experimented with previously – ‘Roast Chicken Vindaloo’. It’s one of Atul Kochhar’s recipes that we witnessed him prepare on ‘Saturday Kitchen’ last November. It looked so inviting and delicious that we dropped our pre-planned menu for that evening and set about making this fantastic feast. We were so glad we did as it certainly hit the spot. In fact, I can’t quite believe that we haven’t made it again before now. Everyone should try it at least once. The full ingredients list and cooking method can be found on the BBC food website here.

I’m not actually going to list a quick reference ingredients guide on this occasion purely because, as you will see if you click the link above, there are a whole plethora of foods involved in the spice mix, the vindaloo itself, the gravy and the masala corn (personally, my favourite part). With that in mind, it’s not a meal that can be made in a hurry. It requires time (about a couple of hours for prep to finish), love and attention, and should be made with a glass of wine in hand in my opinion. It should then be enjoyed slowly, so as to savour every component!

Dan pretty much followed the above to the letter and we served ours with a coriander naan and a refreshing Kachumber salad (finely chopped red onion, two tomatoes, half a cucumber – seedless, two tablespoons of coriander, a good splash of white wine vinegar or lime juice & seasoning, all sat at room temperature for up to an hour). The results were really rather delicious with a beautiful marriage of spice and varying textures, all coming together to create a plate that is just so very interesting. The corn, particularly, is stand out, with a sharp hint of lime contrasting against the sweetness, and sitting amongst lots of fresh coriander. It excites my palate on many levels and makes me happy. And that folks, is all that any curry loving ‘foodie’ can ask for. A sheer delight.