1/2 medium onion (finely chopped)

3 cloves garlic (finely chopped)

1 tablespoon finely grated fresh ginger

1 tablespoon curry powder

2 cups coconut milk

2 tablespoons chopped coriander leaves

¼ cup natural yoghurt

½ tsp flaky sea salt

1 large chicken {preferably corn-fed or organic} (dried inside and out)

Place onion, garlic, ginger, curry powder, coconut milk, coriander, yoghurt and salt into a bowl and mix together. Place chicken into bowl and coat chicken in marinade. Cover and place in refrigerator for two hours or overnight.

Preheat oven to 200°C.

Lightly grease roasting tray with oil or baking spray. Line tray with baking paper or aluminium foil.

Remove chicken from marinade and place into prepared roasting pan. Scrape any marinade remaining in bowl onto chicken. Place into oven and roast for 25 minutes. Briefly remove from oven and pour 1 cup cold water into pan. Do not pour water over chicken.

Remove to oven and roast chicken for another 35-40 minutes or until juices of chicken run clear when chicken is pierced with a fork. Alternatively test with a thermometer. Chicken is cooked when thermometer test shows 74°C.

Remove from roasting pan to a warmed tray. Cover with aluminium foil. Rest at room temperature for 5-10 minutes before portioning. Chop into four or six portions.