- 2.00 - red chillies, chopped (remove the seeds if you prefer a milder flavour)
- 60.00ml - fresh lemon juice
- 1.50kg - whole chicken of about skin removed so that the spices will flavour the meat rather than remain on t
- 3.00 - garlic cloves, finely chopped
- 5.00ml - ground cumin
- 5.00ml - freshly ground black pepper, to taste
- 15.00ml - curry powder
- 5.00ml - ground coriander
- 5.00ml - salt
- 30.00ml - olive oil
- 1.00 - thumb-length piece of fresh ginger, grated
1. Use a sharp knife to make two diagonal cuts into each breast, thigh and leg.
2. Place the chicken, with the breast facing upwards, in a roasting tin that has been lined with a piece of foil large enough to wrap the chicken.
3. Place the lemon juice, ginger, garlic, chillies, salt, olive oil, curry powder, cumin and coriander in a food processor or grind them into a paste using a pestle and mortar. Rub the paste all over the chicken and make sure you also rub it into the cuts. Leave the chicken to stand for half an hour so that the flavours can develop.
4. Season the chicken with freshly ground black pepper. Fold the foil over the chicken to form a parcel and place it in the oven for an hour.
5. Open the foil and baste the chicken with the juices in the roasting tin. Return the chicken to the oven for another half hour and serve.