Ingredients
- 60gm Kewpie Mayonnaise
- 1 Tablespoon S&B Oriental Curry Powder
- 2 Tablespoons Red Island Olive Oil
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon Tasman Sea Salt
- 400gm Coconut Milk - Valcom brand preferred however I was unable to buy it.
- 1 Tablespoon Tomato Paste
- 15gm fresh ginger peeled and roughly chopped
- 100gm cherry tomatoes
- Half an onion roughly chopped
- Quarter (1/4) teaspoon cayenne pepper powder
- 1.5 Tablespoons S&B Oriental Curry Powder
- Half (1/2) teaspoon turmeric powder
- 1 Tablespoon Maple Syrup
- 150gm water
- 1.25 teaspoons salt
- Kewpie Roasted Sesame Dressing
Method
- Marinade: Mix together 60gm Kewpie Mayonnaise,1 Tablespoon S&B Oriental Curry Powder, 2 Tablespoons Olive Oil, 1/4 teaspoon Cayenne pepper, 1 teaspoon Tasman Sea Salt. Spread over the chicken and leave for a minimum of 30 minutes
- Curry sauce: Blend 400gm Coconut Milk, 1 Tablespoon Tomato Paste, 15gm fresh ginger peeled and roughly chopped, 100gm cherry tomatoes, Half an onion roughly chopped, Quarter (1/4) teaspoon cayenne pepper powder, 1.5 Tablespoons S&B Oriental Curry Powder, Half (1/2) teaspoon turmeric powder, 1 Tablespoon Maple Syrup, 150gm water and 1.25 teaspoons salt
- Pour the curry sauce into a high sided roasting tray. Place the marinated chicken on top ensuring the chicken is spread out so that it cooks evenly.
- Preheat oven to 230C (fan forced) / 250C
- Roast for 40 minutes without basting. Remove from oven. Leave to rest for 15 minutes.
- Serve with brown rice, salad and steamed vegetables dressed with Kewpie Roasted Sesame Spicy Dressing
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 300G
- S&B - S&B ORIENTAL CURRY POWDER 85G
- KEWPIE - KEWPIE ROAST SESAME DRESSING 150ML
