¼ cup tamarind paste
2 tbsp runny honey
1 tbsp coconut oil, melted, plus 2 tbsp extra
2 tsp grated ginger
½ tsp chilli paste
½ tsp Chinese five spice
½ tsp cinnamon
½ tsp curry powder
¼ tsp cardamom
900g boneless chicken thighs
½ cup fresh curry leaves
½ cup crispy fried shallots
1 mild red chilli, sliced diagonally, to serve
2 limes cut into 4 lime cheeks, to serve
Combine the tamarind paste, honey, coconut oil, ginger, chilli paste, five spice, cinnamon, curry powder, cardamom in large shallow dish. Season with sea salt and cracked black pepper, then add the chicken and toss well to coat. Cover and refrigerate for 1-2 hours, or overnight.
Preheat oven to 220˚C (200˚C fan forced). Turn chicken and marinade into a large roasting pan and roast, turning occasionally, for 30-40 minutes or until golden brown and cooked through.
While the chicken is cooking, heat the extra coconut oil in a small frying pan over medium low heat. Add the curry leaves and toss gently until crisp and bright green. Turn out onto paper towels to drain.
Scatter the fried curry leaves and shallots over a large piece of baking paper. Using tongs, gently roll the hot chicken in the curry leaves and crispy shallots to coat.
Transfer to a platter to serve, garnished with the chilli and lime cheeks.
Tip: Marinade the chicken the day before serving for a more intense flavour, and to save time on the day. This chicken can be cooked on a barbecue but requires frequent turning to prevent burning.
If you have and chicken leftover, slice it and serve in hot roti bread with julienne carrot and cucumber, fresh coriander and mint raita.