Chicken marinated in a delicious combination of cayenne pepper, turmeric, cumin, cinnamon, ginger, garlic and garam masala and served with an aromatic coconut milk sauce. Recipe by Chef Tebogo Ramatsui.
Place onions and lemon wedges in a roasting tray, place chicken on top, and roast for 25–30 minutes.
Remove chicken and cover loosely with foil. Remove the ginger, lemon, pan juices and onion, and liquidise until smooth.
In a saucepan, bring coconut milk to the boil and add KNORR Professional Aromat Original and the liquidised pan juices. Simmer until desired consistency.
Chef's tip:
The chicken can be grilled over a braai or hot coals.