I made this Indian inspired curry the other day and it was awesome. It’s very light, fragrant and creamy. If you like lighter curry dishes like Passanda and Makhani and fragrant Keralan Cuisine, you will enjoy this. Those types of dishes were my inspirations for the recipe.
Ingredients for 4 people
I cooked this as an alternative to a Sunday roast the other day and it was delicious. I learned how to spatchcock a chicken a while ago and I always use this technique as it makes the cooking process a lot faster and the chicken cooks really evenly.
If you haven’t spatchcocked a chicken before, please watch this video before you start. It is really easy, though it might look a bit strange at first. You just have to cut off the backbone and flatten the bird. It’s also a great way to prepare chicken for BBQs. It is really important to push the skewers through the chicken in order to make all parts equal thickness and prevent it from changing shape during cooking.
I have gone for a spicy roast and it really works with the squash and sweet potato. Everything cooks at the same time and the chicken comes out really juicy and tasty. Hope you enjoy the recipe.