Ingredients
Method
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 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 sweet potatoes lengthways; place in pan around chicken. Drizzle with reserved coconut mixture. Season.
4.Roast for 50 minutes or until chicken and sweet potato are browned and tender. Rest, loosely covered with foil, for 10 minutes.
5.Cut chicken into pieces; serve with sweet potato, Thai basil and pan juices.
Suitable to freeze. Not suitable to microwave.
Before serving, top with pomegranate seeds or ¼ cup fresh mint. Serve with green salad or topped with rocket.
Note
