James Cochran's chicken à la Charles

To spatchcock the chicken, lay it on a chopping board, breast-side down, and use kitchen scissors to cut down each side of the spine; remove the spine. Turn the breast right-side up, then flatten it out and score the legs and breast with a sharp knife so the spices can really get into the chicken.

Mix together the dry spices and salt, then massage into the whole chicken so they stick to the flesh. Cover loosely and chill for at least 1 hour, or up to 1 day in advance.

Preheat the oven to 220°C, gas mark 7. Put the chicken on a rack set over a roasting tin and cook for 40-50 minutes until the chicken is cooked through, no pink meat remains and the juices run clear. Remove from the oven, loosely cover with foil and leave to rest for 25 minutes. Once rested, brush with 75g mango chutney to give a nice shine and glaze.

Meanwhile, in a small bowl, mix the yogurt, chicken juices from the tin, lime zest and juice and remaining 50g chutney; season and set aside. In a separate small bowl, mix the flaked almonds with the curry powder, tip into a frying pan and toast for 5 minutes over a medium heat, or until golden; set aside. Put the rested chicken on a big sharing board or platter. Sprinkle over the toasted almonds, coriander and chilli. Serve with the yogurt mixture in a bowl alongside the chicken and some roast potatoes, if liked.