Sweet chicken curry

Preheat oven to 160°C. Place chicken in a greased baking dish and roast for 1 hour or until cooked through. Allow to cool. Refrigerate the chicken, then remove and discard the fat, but don’t remove the jelly-like aspic that collects around it. Heat a small frying pan over low heat. Add the mustard seeds and cook until the seeds pop, then add the coriander, cumin and paprika, and fry for a further 15 seconds or until fragrant. Set aside. Heat oil in an 8L cast-iron or heavy-based saucepan over medium heat. Cook ginger, garlic and turmeric for 2 minutes or until soft, then add onion and fry for 3 minutes or until golden. Add tomatoes and toasted spices and cook, stirring, for 5 minutes or until the liquid has reduced to a thick sauce. (If mixture begins to stick, add a dash of water and stir rapidly.) Stir in 1 tsp salt, then add the chicken and 'jelly’. Stirring constantly, add 250 ml water and bring to the boil. Reduce heat to low, then cover and simmer for 20 minutes. Stir in coconut milk and cook, uncovered, for a further 20 minutes or until liquid thickens. Stir in the lemon juice, scatter with coriander and serve with steamed rice. As seen in Feast magazine, Issue 7, pgPhotography by Mark Roper.