Curried spatchcock chicken with mint yoghurt

YOGHURT MARINADE 160 ml (²⁄₃ c) full-cream

plain yoghurt

½ onion, chopped 3 garlic cloves, crushed 3 cm fresh ginger, grated 15 ml (1 T) roasted masala 2 ml (½ t) turmeric

60 ml (¼ c) olive oil CHICKEN

1 whole chicken, cut

open along the backbone and flattened (see tip above left) MINT YOGHURT

125 ml (½ c) full-cream

plain yoghurt large handful of fresh

mint, chopped

1 garlic clove, crushed 2 ml (½ t) tamarind paste, mixed with a little water

1 lemon

1 Yoghurt marinade Mix all the ingredients.

2 Chicken Marinate the chicken overnight. Remove from the marinade and pat dry.

3 Mint yoghurt Mix the ingredients, except the lemon.

4 Rub marinade over the chicken and squeeze lemon juice over. Braai over moderate coals for 45-60 minutes or until done. Turn often and brush with marinade. Drizzle more lemon juice over from time to time. Serve with mint yoghurt.