James Martin showcase his Indian curry inspired pot-roasted chicken with green chutney for Donny Osmond’s food heaven on Saturday Kitchen.

James says: “This dish brings bags of flavour to the traditional roast chicken. Served with a spicy green chutney and zesty salad of green beans and peas it is perfect for impressing at a dinner party.”

The ingredients for the pot roasted chicken are: 2 tbsp freshly grated ginger, 2 garlic cloves, chopped, 1 tbsp ground cumin, 20 curry leaves, 2 tbsp vegetable oil, 1.5kg whole chicken, 1 large cinnamon stick, 1 bay leaf, 2 star anise and 3 cardamom pods.

For the green chutney: small bunch of fresh coriander, small bunch of fresh mint, 1 long green chilli, deseeded and chopped, 1tsp ground cumin, 1 garlic clove, chopped, 1 lemon, juice only, 1tsp sugar and 200g natural yoghurt.

For the beans and peas salad: 100g French beans, 100g broad beans, podded, 100g frozen peas, small handful fresh mint leaves, small handful fresh coriander leaves, 1 red onion, finely sliced, 2 tbsp olive oil, 1 lemon, juice only and salt and freshly ground black pepper.