Serves 4 to 5

1 Tbs ginger, finely chopped
2 red chillies, seeded and finely chopped
3 cloves garlic, finely chopped
1 Tbs cumin powder
1/2 Tbs curry powder
1 Tbs turmeric powder
1/4 to 1/2 tsp cayenne pepper
1 to 11/2 tsp salt
2 Tbs plain yogurt
2 Tbs tomato paste, from a can
Juice of 2 large kaffir limes
1 1.75kg chicken
1 kaffir lime, sliced
Rocket leaves to garnish

1. Place the ginger, chillies, garlic, cumin, curry powder, turmeric powder, cayenne pepper powder, salt, yogurt, tomato paste and lime juice in a food processor and blitz for about 30 seconds until you get a watery paste. Set aside.
2. With a knife, make slits on each chicken drumstick and on the side of each thigh. This ensures even cooking.
3. Carefully separate the skin over the breast area from the meat. Stuff some of the marinade in between. Rub the marinade into the slits, all over the outside the chicken and also in its cavity.
4. Refrigerate the marinated chicken in a resealable bag for at least 3 to 4 hours or overnight.
5. Remove the chicken from the bag and let it rest at room temperature for an hour.
6. Preheat the oven to 200 deg C. Place the chicken on a wire rack set in a baking tray.
7. Roast it for 75 to 80 minutes. Insert a metal skewer into the thicker parts of the chicken, such as the thigh or breast. If the chicken juices come out clear, it is cooked. If the juices are still bloody, roast for 10 to 15 minutes longer.
8. After the chicken is out of the oven, let it sit on the wire rack for 5 to 10 minutes before serving. Serve with the kaffir lime slices and rocket leaves.

This article was first published in The Sunday Times 23 August 2015