Curried spatchcock chicken with mint yoghurt
YOGHURT MARINADE 160 ml (²⁄₃ c) full-cream
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
1 garlic clove, crushed 2 ml (½ t) tamarind paste, mixed with a little water
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.