Malaysian satay meets Sunday’s carving bird in this quick, easy, can-we-have-it-every-week creation by MasterChef champ Ping Coombes
PHOTOGRAPH KATE WHITAKER FOOD STYLING KATY MCCLELLAND STYLING DAVINA PERKINS
The recipe
Serves 4-6 Hands-on time 15 min, plus marinating and resting Oven time 50 min
MAKE AHEAD
Make the sauce at the same time as marinating the chicken, then keep it covered in the fridge overnight until ready to cook.
KNOW-HOW
Spatchcocking involves removing the backbone of a whole chicken to flatten it, speeding up the cooking time and ensuring each part of the bird cooks evenly. For a guide, search ‘spatchcock’ at deliciousmagazine.co.uk.
Tamari is a thick Japanese soy sauce that’s usually gluten free.
• 400g tin full-fat coconut milk
• 1 tbsp ground turmeric
• 1 tbsp vegetable oil
• 1 tsp ground cumin
• 1½ tsp salt
• 1.5kg free-range chicken, spatchcocked (see Know-how)
• 4 tbsp good quality red curry paste
• ½ tsp garlic powder
• 1 tbsp tamari or light soy sauce
• ½ tbsp caster sugar
• 2 tbsp smooth peanut butter
NEXT MONTH
Cherie Denham’s porchetta
1 Put 3 tbsp of the coconut milk in a bowl and stir in the turmeric, oil, cumin and salt. Rub this evenly all over the chicken. Leave to marinate overnight in the fridge or for at least 30 minutes at room temperature.
2 Heat the oven to 200°C fan/gas 7 and, if your chicken was marinating in the fridge, bring it out and let it come to room temperature for 40 minutes. Pour the remaining coconut milk into a blender or food processor and add the cur
