Fancy flaky sea salt on your table. Six different kinds of mustard in your pantry. Miso in your marinade. Gochujang on your wings. We’re obsessed with dressing up our foods with punchy flavours—whether it’s the deep funk of fish sauce, the tang of preserved lemons or the piquant brightness of chimichurri. That’s why we suggest not one but two chutneys for our curried roast chicken and curried onion rings. But don’t stop there. Sweet, spicy, herby or slightly sour, double-dipping is strongly encouraged.
With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a work surface, using a chef’s knife or kitchen shears, remove the chicken’s backbone and push down to open flat. Cut the chicken in half.
In a bowl, combine the garlic, ginger, oil, salt, curry powder and paprika. Place the chicken on the prepared sheet, skin side up, and rub with the spice mixture. Season with pepper. Roast for 25 minutes.
Place the cauliflower florets in another bowl. Drizzle with oil and season with salt and pepper. Add the cauliflower to the baking sheet and toss with the pan juices. Continue roasting for 45 minutes or until a meat thermometer inserted into the chicken thigh, without touching the bone, reads 180°F (82°C) and the cauliflower is tender.
Scatter the onion rings and herbs over the chicken and cauliflower. Add dollops of the condiments and, if desired, sprinkle with a pinch of curry powder and paprika.