Curry Roast Chicken

 

Adapted from Feed Me Now by Bill Granger (raita-tzatziki-yogurt stuff by me)

4 chicken marylands

2 tbs red Thai curry paste

210ml coconut milk

2 tbs fish sauce

1 tbs brown sugar

400g tin chopped tomatoes

500ml plain natural yogurt

2 lebanese cucumbers or 1 English cucumber, seeds scooped out and grated

1 tsp ground cumin

2 cloves garlic, finely grated or chopped

small handful of mint, chopped

salt to taste

Note: the original recipe for the chicken doesn't call for salt or pepper and I've made the recipe several times and it's never needed it but feel free to use salt if you so desire...I mean obviously. It's not like I'm going to break into your house and make sure you're ahering to my recipes.

1. In a baking dish big enough to fit all the chicken in one layer combine the curry paste, coconut milk, fish sauce and brown sugar and mix together. Marinate chicken in the mixture for at least an hour.

2. Preheat oven to 190°C (375°F). Add chopped tomatoes to the dish with the chicken and marinade and stir through.  Roast the chicken for an hour or until the chicken is cooked.

3. Meanwhile, to make the raita combine all the remaining ingredients and set aside while chicken cooks so the flavours can develop.

Serve chicken with raita, rice, naan and some sort of vegetable (I made minted peas).