Roast Chicken Curry featuring native ingredients
This recipe is a favourite in our house.
Adapted from Ixta Belfrage publication MEZCLA which features a range of fuss-free innovative dishes.
Butterfly a 1.8kg chicken to prepare it for the marinade.
My marinade mixes 60gm Kewpie Mayonnaise, 1 Tablespoon of Munducklin Curry Powder, Half teaspoon of cayenne pepper and 1 teaspoon salt. Place the chicken onto a baking tray skin side up and then simply slather the marinade over the whole bird. It needs to marinade at least 30 minutes, preferably longer.
Next make the curry sauce. Blend 400gm of coconut milk, 1 Tablespoon of Tomato paste, 15gm fresh ginger, 100gm cherry tomatoes, half onion roughly chopped, quarter teaspoon cayenne pepper, 1.5 tablespoons Munducklin Curry Powder, half teaspoon ground turmeric, 1 tablespoon maple syrup, 150gm water and 1.25 teaspoons salt. And then pour the sauce in and around the chicken.
Roast for 40 minutes at 230C fan forced. Leave to rest for 15 minutes.
While the chicken rests, put 3 tablespoons of olive oil into a small saucepan over medium heat and once hot add 2 red chillies finely sliced for 2 minutes and then add 30 fresh curry leaves for 30 seconds. Drain and reserve the oil.
Garnish the chicken with the chilli and curry leaves and serve!