Turmeric Roast Chicken With Yellow Curry Sauce

For the roast chicken

Heat the oven to 180°C. Mix the turmeric, olive oil, crushed garlic and a pinch of salt together to make a paste. Rub all over the chicken skin making sure to get in the cracks. Stuff the lime halves inside the cavity, and cook according to the chicken's weight in a metal or enamel roasting tray

For the curry paste

Place the onion and garlic cloves with some olive oil inside some tin foil and roast for around 30 minutes until soft

Blend the onion and garlic with the turmeric, curry paste, chillis, ginger and lemongrass if using. Add some olive oil and a pinch of salt. Leave to one side until the chicken is cooked.

Bringing it all together

Once the chicken is cooked, remove it from the tray and place to one side to rest

Place the chicken tray, with all the juices, on the hob and add the curry paste from earlier. Heat it through and mix with the juices for a couple of minutes until smelling aromatic.

Add the coconut milk and chickpeas and allow to boil for 5-10 minutes until the chickpeas have softened.

Add the lime juice and stir through, checking for seasoning

Serve up the yellow curry sauce with the rested chicken, Sprinkled coriander and lots of rice and naan for moppage