Slow-roasting the chicken for this cheat's chicken korma curry results in moist, tender chicken. Use lots of coriander for freshness, plus paper-thin sliced cucumber.
- 1 free-range chicken
- 50 g Woolworths korma curry paste
- 1 cup coconut cream
- sea salt, to taste
- 20 g fresh coriander, for sprinkling
- cumin poppadoms, for serving
- 1 medium cucumber, very thinly sliced
- For the coconut-coriander rice:
- 200 g basmati rice
- 1 1⁄2 cups water
- a pinch salt
- 2⁄3 cup coconut cream
- 20 g fresh coriander, chopped
1. Preheat the oven to 150°C. Cut out the chicken’s backbone (freeze for soup or stock). Open out the chicken as flat as possible and place in a roasting pan lined with baking paper.
2. Mix the curry paste with the coconut cream and spread all over the chicken. Season lightly with salt. Roast skin-side up for 1 1⁄2 hours, or until bronzed and tender. Turn off the heat and leave for 10–15 minutes. Sprinkle with the coriander.
3. To make the coconut-coriander rice, rinse the rice well in a sieve. Place the rice in a suitable saucepan. Stir in the water, salt and coconut cream and allow to stand for about 20 minutes. Bring to the boil, then reduce the heat, cover tightly and simmer for 15 minutes. Add the coriander, cover tightly and turn off the heat. Leave for 5 minutes.
4. To serve, spoon the pan juices over portions of chicken and serve with the rice, poppadoms and cucumber.
Photographs: Toby Murphy
Production: Brita du Plessis
Food Assistant: Kate Ferreira