- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 5 minutes plus at least 1 hr marinating
- Effort: easy
- 1.5 kg chicken, spatchcocked
- 2 tbsp red curry paste
- 190 ml coconut milk
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 400 g can chopped tomatoes
- basil and coriander leaves, optional
- 4 wedges limes
- 4 Indian flatbreads, or boiled rice
1. With a sharp knife, slash the thickest parts of the chicken legs and thighs, so they will cook evenly, and lightly cut the breasts in the same way. Put the chicken into a baking tray in which it fits quite snugly.
2. In a large bowl, combine the curry paste, coconut milk, fish sauce and brown sugar. Pour the mixture over the chicken, cover with cling film and leave to marinate for at least 1 hour, or overnight (in the fridge) if time permits.
3. Preheat the oven to 190C/170C fan/gas 5.
4. Add the tomatoes to the baking tray and gently mix through. Roast for 40 minutes or until the chicken is browned and the juices run clear when the thickest part of the thigh is pierced with a skewer. (Finish the chicken under the grill to brown it, if necessary.)
5. To serve, scatter over the herbs (if using) and accompany with lime wedges and warm Indian flatbreads (or boiled rice) to mop up the delicious curry sauce that remains in the baking dish.
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