Ingredients
2 tbsp butter, softened
½ tsp SIDS CRAZY SALT
3 garlic cloves, 2 chopped, 1 crushed
4 tsp Thai green curry paste
4 tsp finely chopped peeled ginger
Grated zest & juice of 3 limes
4 skin-on, bone-in chicken breasts (about 2 kg)
salt
1 tbsp rice bran oil
500 g carrots
2 tbsp chopped fresh coriander
Directions
Preheat the oven to 230°C. Place a rack in a roasting pan. Mix the butter, SIDS CRAZY SALT, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about ½ cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20-25 minutes.
Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the coriander and ½ teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.
