Whole Roast Mumbai Chicken & Veggie Curry

• When the chicken has 30 minutes remaining, cut zucchini into rounds. • Slice brown onion into wedges. Place zucchini, onion and snacking tomatoes on a second lined oven tray. • Sprinkle with remaining Mumbai spice blend, drizzle with olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and season with a generous pinch of salt. • Roast until tender, 15-18 minutes.

• Meanwhile, thinly slice cucumber into half-moons. • Pick curry leaves. • Roughly chop mint. Finely chop garlic. • In a medium bowl, combine the white wine vinegar and a good pinch of salt and sugar. Add cucumber and enough water to just cover the cucumber, then set aside. • In a small bowl, combine mint, Greek-style yoghurt and a pinch of salt.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• In a second small heatproof bowl, melt the butter and half the garlic in the microwave, in 10 second bursts, until fragrant. Season with salt. • Spread mini flour tortillas out evenly on a third lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. • Bake until golden, 5-8 minutes.

TIP: If your tray is crowded, divide tortillas between two lined oven trays.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add curry leaves, mild curry paste, tomato paste and remaining garlic and cook until fragrant, 1 minute. • Add coconut milk, the brown sugar, any chicken resting juices and a splash of water and cook, stirring, until slightly thickened, 2-3 minutes. • Transfer roasted veggies to the pan, stirring to combine. Season to taste.