BBQ Roast Chicken - Chef Recipe by Shawn Sheather
Garlic infused BBQ roasted chicken, caramelised Winter vegetables with a Dijon dressing.
4 chicken thighs, skin on
1 tsp turmeric powder
1-2 tsp curry powder
3/4 tsp salt
3 cloves garlic
1 inch fresh ginger
1/2 tsp curry powder
1 tsp chilli paste
1 1/4 tbsp honey
3 tbsp tomato ketchup
4-5 tbsp water
1 lime, juiced
1 onion, thinly sliced
In a bowl, combine turmeric powder, curry powder and salt with a little water to make a thick slurry. Coat chicken with it evenly and leave to marinate for at least half hour.
Deep fry chicken in a large pan until golden brown and place aside. Leave 2-3 tbsp of oil in pan and discard remains.
Grate ginger and mince garlic before adding to re-heated pan with oil until fragrant. Add ketchup, chilli paste, curry powder and honey. Stir well, adding water to loosen up mixture and seasoning to taste.
Add chicken pieces to sauce, making sure they are well coated, along with onion.
Simmer for 5-10 minutes before adding lime juice, making sure mixture does not dry out too much.
Serve with rice.