Red curry coconut chicken with kumara

SERVES 4 PREP + COOK TIME 1 HOUR 10 MINUTES (+ STANDING TIME)

FIVE INGREDIENTS

backbone with kitchen scissors or poultry shears. Discard backbone. Turn chicken; press firmly, using the heel of your hand, to flatten. Make six slashes lightly and evenly into skin-side on each half. Place chicken in roasting pan. Reserve 1 tablespoon of coconut mixture; spread remaining mixture on both sides of chicken. Halve kumara lengthways; place in pan around the chicken. Drizzle with reserved coconut mixture. Season. 4 Roast for 50 minutes or until the chicken and kumara are browned and tender. Rest, loosely covered with foil, for 10 minutes. 5 Cut chicken into pieces; serve with kumara, Thai basil and pan juices. Suitable to freeze. Not suitable to microwave. 1/4 cup (80g) Thai red curry paste

2 tablespoons canned coconut cream

1.6kg whole chicken

6 small (1.5kg) orange kumara

1 cup fresh Thai basil 1 Combine curry paste and coconut cream in a small bowl. 2 Preheat oven to 200°C (180°C fan-forced). Line a large roasting pan with baking paper. 3 Place chicken, breast-side down, on a board. Cut down either side of