Serves up to 8. Preparation 15 mins, cooking time approx 1 hr 25 mins
- 1 whole chicken (about 1.5kg, cut into 8 or equivalent in pieces. Remove skin if desired)
- 1 jar of a Bim’s Kitchen African Peanut Curry Sauce (or one of our other curry sauces)
- 2 generous pinches of salt
Wash and pat the chicken dry. Place the chicken in a non-metallic dish and coat thoroughly with the curry sauce and sprinkle over with the salt. Cover and refrigerate for at least 2 hours (the longer the better).
Remove chicken from the fridge at least 30 mins before cooking and preheat oven to 225°C. Tightly cover the dish with baking foil and place in the middle of the oven for 25mins then reduce the oven temperature to 190°C and continue cooking for 50 mins. Remove chicken from oven and carefully remove the foil covering. Skim off any excess oil (less of an issue if you use skinless chicken). Baste the chicken with some of the sauce and return to the oven for a further 10 mins. Check chicken is thoroughly cooked (juices should run clear) and surrounded by a nicely thickened sauce. Serve while hot.
Serve with accompaniments of your choice (shown here with some mashed potato and stir-fried cabbage and carrots).
TIP: this cooking method also works with our other curry sauces.