‘It’s so easy to put this on. Get some cos lettuce and dress it with mayo and lime, and meal done’

Honestly, for me, it’s the minimal effort maximum return way of making chicken curry.

This is an edited extract from Everything Is Indian by Justin Narayan, photography by Rob Palmer. Murdoch Books RRP $39.99. Photo: Rob Palmer

El Jannah and Frangos (two Sydney charcoal chicken institutions) inspired this recipe, which probably sounds weird because this is a curry. It’s got that familiar spatchcocked roast chicken technique and appearance, but then it’s got the flavours of a curry. I guess this is a more modern way of plating and eating a curry but honestly, for me, it’s the minimal effort maximum return way of making chicken curry. Instead of getting a huge pot and stirring a curry for half an hour, you can just bang the chicken in the oven or on the barbecue. If your mates are coming over, it’s so easy to put this on. Get some cos lettuce and dress it with mayo and lime, and that’s it, meal done. It’s best to start this the day before but, I’ll be honest, I’ve done a 30-minute marinade and it was still great.

Try too my prawn curry and fish curry recipes here.

Roast chicken curry from Everything Is Indian. Photo: Rob Palmer

Everything Is Indian by Justin Narayan (Murdoch Books $39.99).

Curried roast chicken

Ingredients

• 1 whole chicken (1.2kg–1.5kg)

Marinade

• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• ¼ cup light olive oil
• 15-20 fresh curry leaves
• ¼ brown onion, roughly chopped
• 5-6 garlic cloves, roughly chopped
• 15g fresh ginger, finely grated
• 1½ teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 teaspoons ground turmeric
• 1 teaspoon chilli powder

To serve

• Coriander and rice

Method

1. Start by spatchcocking the chicken, then blitz all the marinade ingredients in a blender until you have a smooth paste. Pat dry the chicken with paper towels, then smother with the marinade and really massage it in. Allow it to marinate, covered and in the fridge, overnight (or for a minimum of 2 hours).
2. Take the chicken out of the fridge and allow it to come back to room temperature. Meanwhile, preheat the oven to 220C.
3. Place the chicken, breast side up, and the marinade in a baking dish or cast iron frying pan, then in the oven and roast until the chicken is cooked through and slightly charred, about 25-30 minutes.
4. Allow it to rest for 10-15 minutes, then carve up the chicken. Garnish with any resting juices from the dish and fresh coriander. Enjoy with rice or your favourite sides. Serves 4-6