Karan Gokani’s chicken curry traybake - delicious. magazine

Ingredients

• 1.2-1.5kg chicken, spatchcocked
• For the marinade
• 1½ tbsp roasted Sri Lankan curry powder
• ½ tsp ground turmeric
• ½ tsp chilli powder
• 10-12 curry leaves, finely chopped
• 1 large garlic clove, finely chopped
• 2cm piece ginger, finely chopped
• 1 tsp salt
• 2 tbsp coconut oil, melted
• For the vegetables
• 2 red onions, roughly chopped
• 3 large carrots, peeled and cut into 2.5cm rounds
• 6 garlic cloves, peeled but left whole
• 5cm piece ginger, skin on and cut into 1cm slices
• 2 lemongrass sticks, bashed
• 10cm piece pandan leaf (optional)
• 1 cinnamon stick
• ½ tsp freshly ground black pepper
• 1 tbsp vegetable oil
• 45g unsalted butter, melted
• 200ml chicken stock
• 150ml coconut milk