Cold curried chicken

We had a street party on Saturday. I bought a large chicken, thinking that I might make coronation chicken; but none of the books on my kitchen shelf included the recipe. As I thought about it, I realised that recipes I had seen included mango chutney -- which I did not have. So I decided to improvise something on a similar theme. People seemed to like it.

As I say, this is an improvised recipe: the brand of curry powder is not an essential detail. I mention the one I used both because it is very good and because the quantity is based on the packet advice. Your brand may work differently. I made a light stock with the neck giblet and a carrot because they were the ingredients to hand; if there had been an onion in the house, I would have used that as well.

1 chicken, 2.2 kg
Olive oil
Salt, pepper
1 lemon
1 neck giblet
1 carrot, peeled
2 cloves garlic, chopped
6 tsp Seasoned Pioneers Sri Lankan curry powder
1 200 g tub Greek yoghurt
1 200 g jar mayonnaise

Preheat the oven to gas mark 6/200 C. Rub the chicken with a little olive oil, season it, squeeze half the lemon over it, and put the hull with the other half into the cavity. Roast for 30 minutes. Turn the oven down to gas mark 1/140 C, and roast for a further hour and 30 minutes. Baste from time to time if you like; basting gives the skin an appetisingly mottled and burnished appearance. (There is more on roasting chickens here.)

Pour water over the giblet in a small saucepan, add the peeled carrot, and simmer on a very low flame for an hour.

Remove the chicken from the oven and allow to cool. It should have produced some sauce; tip this into a bowl, and deglaze the roasting pan with a little water over a medium heat, scraping up the sediments. Add this liquid to the bowl.

Fat will rise to the top of this sauce. Discard all but a tbsp of it, with a spoon at first and then by applying strips of paper towel to the surface. In a small saucepan, soften the garlic in the reserved fat over a gentle heat, and add the curry powder, stirring and cooking it for about a minute. Pour in the sauce from the chicken and the stock, simmering until the mixture has reduced to a syrupy consistency.

Tear the meat off the chicken with your hands, reserving the carcass for stock. The curry sauce may have thickened further as it cools; loosen it a little with the juices that come out of the chicken.

In a large bowl, mix the curry sauce with the yoghurt and the mayonnaise. Fold in the chicken. Test the seasoning.