1 clementine
handful coriander leaves
1 tbsp ground coriander
50g/1¾oz piece fresh root ginger, peeled and finely grated
1½ lemons
2 onions, cut into wedges
1 orange, cut into wedges (unpeeled)
1 tsp fresh thyme leaves
500ml/18fl oz chicken stock
1 x 400ml tin coconut milk
1 tbsp Worcestershire sauce
2 bay leaves
sea salt and black pepper
2½ tsp mild chilli powder (preferably Kashmiri)
2 garlic cloves, crushed
1 tsp cornflour
1 tbsp ground cumin
1 tsp garam masala
2 tbsp runny honey
2 tbsp olive oil
1 tsp sea salt
1 tbsp tomato purée
1 tbsp ground turmeric
1 tsp white wine vinegar
2 tbsp unsalted butter
100g/3½oz unsalted butter, melted
5 tbsp natural yoghurt
1 small chicken (about 1.2kg/2lb 10oz)