- Whole free-range chicken
- 1 T smoked paprika
- 3 T curry paste
- 400 ml can coconut milk
Preheat the oven to 180°C.
Rub a whole free-range chicken with smoked paprika and curry paste, then place in a large baking dish along with a can coconut milk.
Roast for 1 hour 30 minutes or until the juices run clear, remembering to baste the chicken regularly while it is cooking.
Serve with piles of soft garlic naan bread to mop up the juices.