Indian Spiced Roast Chicken

Serves 4-6
1 large, free-range chicken, innards removed
1 cup plain yoghurt
3 tbsp curry paste (I used a Korma paste)
2 tbsp garam masala (I used a hot mix from my local curry shop)
2 tsp salt
juice of 2 limes (or lemons)
1 tsp sugar
to serve
cucumber & red onion salad
naan bread

1. Pre-heat the oven to 180°c.
2. Combine all the marinade ingredients and smear all over the chicken. I gently loosened the skin over the chicken breasts and smeared some of the marinade underneath the skin as well. Spoon the remaining marinade into the cavity of the chicken.
3. Place the chicken into a roasting tray and place in the oven.
4. Allow to roast for 45 minutes at 180 °c before turning the heat up to 220°c. Allow the chicken to roast for another 30-45 minutes checking regularly to see that the spice mixture isn’t burning.
5. Remove the chicken from the oven and check that it’s cooked throughout by checking that the juices run clear when you cut into it.
6. Serve the chicken with naan bread and cucumber salad.