1 whole free-range or organic chicken
1 large tomato, chopped
2 tablespoons tomato paste
1½ teaspoons each ground cumin, coriander and garam masala
½ teaspoon turmeric and cinnamon
1 tablespoon grated fresh ginger
3 cloves garlic, crushed
finely grated zest and juice 1 lime
1 teaspoon sea salt
2 tablespoons vegetable oil
Preheat the oven to 180°C.
Rinse the chicken under cold running water and dry well with kitchen towels.
Paste: Place all the ingredients in a food processor and blend until smooth.
Chicken: Rub the cavity with two tablespoons of paste, spreading the rest over the chicken. The chicken can be covered and refrigerated overnight at this point. Remove 1 hour before cooking.
Place in a lightly oiled baking dish and pour in ½ cm of water. Roast on a lower shelf in the oven for about 1¼ hours or until the juices run clear when pierced with a skewer. Being lower in the oven helps prevent the spice paste from burning. Baste 3-4 times, adding extra water if the base of the pan dries out.
Remove from the oven, cover lightly and rest for 20 minutes before carving and serving.
Garnish with extra lime wedges and fresh herbs.
Cook's Tip: This paste works beautifully as a marinade for kebabs, chicken pieces, salmon and other fish.
Menu: Serve with Spiced Nuts, Green Beans with Coconut, Fresh Tomato, Ginger and Herb Salad, Sautéed Potatoes with Tomato, Cumin and Dill, Crisp Skinned Salmon with Coconut Curry Sauce, and Saffron and Cardamom Custards with Poached Apricots to finish.