ROAST CHICKEN CURRY

You need a 1.5 kg chicken , jointed into 8 pieces . With a sharp knife , cut into the thickest parts of the chicken legs and thighs , so they will cook evenly . In a large bowl add 2 tbs combination of curry and mustard mix , 200 ml of coconut milk ,2 tbs of fish sauce ,and 1 tbs of soft brown sugar . Place the chicken pieces in an ovenproof tray ,one in which offers a snugg fit . Now pour over the curry coconut mixture . Leave to marinate for 8 - 12 hours . Next day preheat your oven to 180 deg C . Add 400gm can of diced tomatoes and gently mix through . Bake in the preheated oven for 45 minutes or until the chicken is browned and the juices run clear when the thickest parts are pierced with a skewer . Serve with lime wedges for squeezing over the chicken along with a green leaf salad .