Coconut Spiced Roast Chicken, with Sweet Potato Mash (serves 4)
1 large (1.6kg+) chicken
1 tin coconut cream
1 tbsp garam masala
1 tbsp Gourmet Garden Thai Seasoning
1 tsp turmeric
¼ tsp cayenne pepper
1 tsp golden caster sugar
1 tbsp tamarind paste
1 tbsp butter
2 kg sweet potatoes
1 tbsp dark soy sauce
1 rounded tsp flour, thickened with water
Salt and pepper
1. Preheat the oven to 200C. Mix together all of the ingredients (except the sweet potatoes, soy sauce and flour) in a roasting tin. Put the chicken in the roasting tin, rub with the butter, season with some salt and pepper, and baste with the spice mix. Roast in the oven for 1 hour 30 minutes, basting with the roasting juices every half an hour.
2. Remove the chicken, and set aside to rest. Strain the roasting juices into a small pan. Meanwhile, boil the diced sweet potatoes until soft (about 30 minutes).
3. Meanwhile put the flour mixture and soy sauce in with the roasting juices, and cook on a very high heat, stirring often, for 20 minutes- until the sauce has reduced and thickened. Get the meat off the chicken, mash the sweet potato, and serve this with the thickened spiced gravy.