Indian-spiced roast chicken with warm carrot and radish salad

1. Place the garlic, tomato paste, vinegar, garam masala, ginger, coriander stems and roots and cayenne pepper in a large shallow bowl and mix to combine. Add the chicken pieces, toss to coat and marinate in the fridge overnight.
2. Preheat the oven to 200°C.
3. Place the chicken on a baking-paper-lined baking tray, season with salt and pepper and cover with foil. Roast for 20 minutes, then remove the foil and roast for a further 20–25 minutes until cooked through.
4. Meanwhile, for the salad, bring a large saucepan of water to the boil and cook the carrot and radish for 5 minutes, then drain. Heat the vegetable oil in a large frying pan over high heat until almost smoking. Add the mustard and cumin seeds, then immediately remove the pan from the heat and stir for 30 seconds to prevent the spices from burning. Add the carrot and radish, then return to the heat and toss for 1 minute until coated in the seeds. Squeeze over the lemon juice, then season to taste with salt and pepper and scatter over the coriander.
5. Serve the chicken pieces with the salad, lemon wedges to the side and some chopped coriander scattered on top.

TIP: Use a hot curry powder instead of garam masala for a spicier result.