Ingredients

• 1 whole chicken
• 2 tblsp vindaloo curry paste
• ¼ cup natural unsweetened yoghurt
• 2-3 tsp minced ginger
• naan bread to serve
• Pawpaw and tomato salad
• 1 medium-sized pawpaw
• ½ telegraph cucumber
• 1 punnet cherry tomatoes
• 2 cups lettuce leaves

Method

1. Make deep slashes over the well-washed chicken. For a good shape, tie the legs together.
2. Mix together the curry paste, yoghurt and ginger. Rub the paste over the whole chicken. Place on a foil-lined baking tray.
3. Roast at 180ºC for about 1½ hours or until cooked.
4. Rest chicken for 10 minutes before cutting into joints and serving on warmed naan bread with pawpaw and tomato salad. (Recipe available on this website).
5. Pawpaw and tomato salad
6. Cut the pawpaw in half and discard the seeds. Peel each half and slice the fruit finely. Halve the cucumber lengthwise, scoop out the seeds and slice finely. Gently toss together the pawpaw and cucumber with the cherry tomatoes, halved if wished and the lettuce. Serve with the zingy salad dressing.
7. For a zingy salad dressing shake together 3 tablespoons freshly squeezed lime or lemon juice with 1-2 tablespoons Asian fish sauce, 1 tablespoon brown or grated palm sugar and 1½ tablespoons chopped fresh coriander.

Cooks Tips

For a more intensely flavoured chicken, marinate it overnight in the refrigerator before cooking.