Curried roast chicken

• 1 large free range chicken - butterflied.

• 20 curry leaves

• 2 red chillies sliced into rounds

• Olive oil

• 70g full fat mayonnaise

• 2 Tblsp medium curry powder

• 1 tsp crushed garlic

• 2 Tblsp dry white wine

Curry sauce

• 400g can of coconut milk

• 100g baby tomatoes

• 1/2 large onion chopped

• 3 garlic cloves

• 1 Tblsp tomato paste

• 25g fresh ginger peeled

• 1 Tblsp lemon juice

• 2 Tblsp curry powder

• 1 tsp garam masala

• 1/2 tsp chili powder

• 1/2 tsp turmeric powder

• 1 Tblsp honey

• 1 1/2 tsp fine sea salt

• 175 gram water

• Mix the marinade ingredients together and rub all over the chicken. Leave to marinade for at least an hour, preferably overnight.

• Heat oven to 230°C

• Add all the sauce ingredients to a blender and blend until smooth

• Pour sauce into a roasting dish and lay the marinated butterflied chicken on top without basting it with the sauce

• Cook in the hot oven for 40 minutes uncovered

• Remove from the oven and rest for 15 minutes

• Whilst the chicken is resting, heat 4 Tblsp of olive oil in a pan until hot.

• Fry the curry leaves and chilli until crispy and remove and drain on paper towel.

• Put the chicken on a platter, pour the sauce around it and top with crispy chilli and curry leaves.