Curried roast chicken

Whole roast curried chicken. Our friend Chris is at it again and made this one based on the recipe by Ixta Belfrage. Ingredients: • 1 large free range chicken - butterflied. • 20 curry leaves • 2 red chillies sliced into rounds • Olive oil Marinade: • 70g full fat mayonnaise • 2 Tblsp medium curry powder • 1 tsp crushed garlic • 2 Tblsp dry white wine Curry sauce • 400g can of coconut milk • 100g baby tomatoes • 1/2 large onion chopped • 3 garlic cloves • 1 Tblsp tomato paste • 25g fresh ginger peeled • 1 Tblsp lemon juice • 2 Tblsp curry powder • 1 tsp garam masala • 1/2 tsp chili powder • 1/2 tsp turmeric powder • 1 Tblsp honey • 1 1/2 tsp fine sea salt • 175 gram water Method: • Mix the marinade ingredients together and rub all over the chicken. Leave to marinade for at least an hour, preferably overnight. • Heat oven to 230°C • Add all the sauce ingredients to a blender and blend until smooth • Pour sauce into a roasting dish and lay the marinated butterflied chicken on top without basting it with the sauce • Cook in the hot oven for 40 minutes uncovered • Remove from the oven and rest for 15 minutes • Whilst the chicken is resting, heat 4 Tblsp of olive oil in a pan until hot. • Fry the curry leaves and chilli until crispy and remove and drain on paper towel. • Put the chicken on a platter, pour the sauce around it and top with crispy chilli and curry leaves.