Ginger and Turmeric Roast Chicken with Buderim Ginger Beer and Ginger Marmalade

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

Ingredients:

• 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

Method:

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

Alcoholic Ginger Beer

ALCOHOLIC GINGER BEER 250ML

Spreads

ORIGINAL GINGER MARMALADE 365G