This recipe takes inspiration from Sri Lanka and India to produce this wholesome and nourishing dish.


  • 4-6 organic chicken marylands, skin on
  • 10-12 fresh curry leaves
  • 2 tbsp Sri Lankan curry powder
  • 1 tsp turmeric
  • 2 tsp fish sauce or to taste
  • 1 x 250ml can Buderim Ginger Ginger Beer
  • 1 x jar of Buderim Ginger Marmalade
  • 2 cloves garlic crushed

To serve (optional)

  • Coconut rice
  • Coriander
  • Curry leaves
  • Coconut chips
  • Fried ginger
  • Asian micro greens


  1. Preheat the oven to 150C.
  2. Add the Sri Lankan curry powder, turmeric, ginger beer, marmalade and garlic to a small saucepan. Place over low heat and cook until mixture is smooth and a sauce like consistency.
  3. Line a high sided baking tray with baking paper. Place the chicken Marylands in a single layer across the base. Pour over the jam and ginger beer mixture, you want the chicken to be partially submerged in the liquid.

Cook for 1 – 1.25 hours, checking and basting regularly. You want the chicken to be browning and the sauce to take on a thick golden caramelised type texture.

Remove from oven, scatter with fresh curry leaves and coriander and serve with a side of coconut rice.

Products in this recipe