Recipe: Zuni-Style Tandoori Roast Chicken With Masala Bread Salad

(4 to 5 pound) free-range or organic chicken

coarse sea salt per pound of chicken

to 5 teaspoons

to 5 cups bread cubes (from 1 loaf of day-old bread)

neutral cooking oil

mustard seeds

whole black peppercorns

to 12 fresh curry leaves (See Recipe Note)

small onion, finely diced

small tomatoes, chopped

sugar

Fresh salad leaves, to serve