4
Easy
15 minutes
1 hour1. Preheat the oven to 190°C. Rub the chicken with the salt, 2 T oil and the paprika. Place on a baking tray or ovenproof dish and roast skin-side down for 30 minutes, then increase the heat to 200°C, turn the chicken so the skin side is facing up, and roast for a further 15 minutes or until the skin is golden and crisp.
2. While the chicken is roasting, toast the cumin and coriander seeds in a dry pan until fragrant and popping. Crush into a powder using a mortar and pestle or high-powered blender.
3. Heat the remaining oil in a saucepan. Fry the onion until it starts to soften and caramelise. Stir through the ginger and turmeric, then add the garlic and chilli. Fry for a further 3 minutes or so, then pour in the coconut milk. Add the jam and stir well. Simmer for 10 minutes, seasoning with salt.
4. Place the sauce in a blender and blend until smooth. To serve, pour the sauce onto the chicken and top with the spring onion, coriander, toasted almonds and chilli.
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Videographer: Romy Wilson
Photographer: Jan Ras
